Prepare a floral cocktail – The New York Times

Bouquets of flowers have been a must-have Mother’s Day gift for decades, as flowers celebrate love and admiration. But this year, honor the moms in your life by making a floral libation.

Whether eating or drinking, there is a thrill to using edible flowers in the kitchen. You can add dried flowers to salts, sugars or syrups, and use fresh flowers as a cocktail garnish, pressed into homemade cookies and mixed into salads. Organic edible flowers can be found at your local farmer’s market or health food store, as well as online.

But chamomile is a very accessible edible flower, as many people have a chamomile tea bag in their pantry. The flower has a sweet, earthy flavor and makes a simple, pleasant, versatile syrup that may soon become a staple in your fridge. Go to NYT Cooking for a recipe for making your own syrup, as well as two hot weather drink recipes that incorporate it.

This syrup not only tastes delicious in a cocktail or mocktail, but it also looks wonderful when washed down. French toast or vanilla ice cream with fresh berries. You can even use it to sweeten iced coffee.

A floral, alcohol-free touch on a classic drink, this tasty sparkling lime is perfect for sipping on a hot afternoon. Chamomile adds a little sunshine, and the little ones will love it too.

This pretty pink libation is fresh, tangy and sweet. It celebrates everything you love about spring in a glass and tastes great all summer long.

Cassie Winslow is the founder of the Deco Tartelette blog and the author of “Floral Libations”. Her second book, “Floral Provisions”, will be released in March 2022.


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