Edible flower summer desserts create visually stunning and flavorful treats. Options include Lavender Lemonade Popsicles, Hibiscus-Infused Cupcakes, and Rose Petal Panna Cotta. Violet-Infused Shortbread Cookies and Elderflower and Honey Tarts add elegance, while Chamomile Ice Cream offers a rejuvenating twist. For savory balance, Nasturtium and Goat Cheese Salad complements sweet flavors. Finally, Icals a delicious Calendula-Infused Sorbet rounds out the selections. Discover the beauty and flavors of these desserts to impress guests at any gathering.
Lavender Lemonade Popsicles
Lavender Lemonade Popsicles are a delightful and aromatic summer treat, perfect for cooling down on hot days. Ideal for gatherings, family outings, or simply as a pleasurable indulgence for oneself, these popsicles combine the bright, tangy flavor of lemonade with the soothing essence of culinary lavender.
Preparation takes about 15 minutes, not including the freezing time, so it’s best to plan ahead for a tasty reward.
Ingredients:
- 1 cup fresh lemon juice (about 4-6 lemons)
- 1 cup water
- 1 cup granulated sugar
- 2-3 tablespoons dried culinary lavender buds
- 2 cups cold water (to dilute)
- Lemon slices and lavender sprigs for garnish (optional)
Cooking Steps:
- In a saucepan, combine 1 cup of water, granulated sugar, and dried lavender buds. Bring the mixture to a gentle boil over medium heat, stirring until the sugar has completely dissolved.
- Once the sugar is dissolved, remove the saucepan from heat and allow the mixture to steep for about 10 minutes. This will infuse the syrup with lavender flavor.
- Strain the lavender syrup through a fine mesh sieve into a bowl or pitcher, discarding the lavender buds.
- Add the fresh lemon juice and 2 cups of cold water to the strained syrup, stirring well to combine.
- Pour the lemonade mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks.
- Freeze for at least 6 hours or until solid.
- To release the popsicles, briefly run warm water over the outside of the molds, then gently pull out the popsicles.
Variations and Tips:
- For a creamier texture, add a cup of coconut milk or yogurt to the lemonade mixture before freezing.
- Experiment with different flavors by infusing the syrup with other herbs like mint or basil.
- For a festive twist, consider adding berries or small pieces of fruit to the molds before pouring in the lemonade mixture.
- Serve the popsicles with a garnish of lemon slices and sprigs of fresh lavender for an extra special touch.
Hibiscus-Infused Cupcakes
Hibiscus-infused cupcakes are a vibrant and revitalizing dessert perfect for summer gatherings, tea parties, or just a sweet treat for yourself. These light and fluffy cupcakes are infused with the floral notes of hibiscus, providing a unique twist that is both visually appealing and delicious.
The total preparation time for this delightful recipe is about 45 minutes, making it an easy option for bakers of all skill levels looking to impress their guests or enjoy a taste of summer.
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dried hibiscus flowers (or hibiscus tea)
- 1 teaspoon vanilla extract
- Optional: Hibiscus syrup for drizzling
- Optional: Fresh hibiscus flowers for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- If using dried hibiscus flowers, lightly pulse them in a blender until they resemble a coarse powder. If using hibiscus tea, steep the tea in hot water for about 5 minutes to extract the flavor, then allow it to cool.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, and ground hibiscus. Gradually add this dry mixture to the wet mixture, alternating with the milk, mixing until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, drizzle with hibiscus syrup and garnish with fresh hibiscus flowers, if desired.
Variations and Tips:
- For a richer flavor, consider adding a hibiscus frosting made with cream cheese and hibiscus syrup.
- Replace all-purpose flour with a gluten-free blend to make these cupcakes gluten-free.
- Enhance the flavor by incorporating a splash of fresh lemon or lime juice.
- Keep an eye on the baking time, as it may vary based on your oven. Make sure to test with a toothpick.
- If you can’t find fresh hibiscus flowers for garnish, edible flowers like pansies or violets can also add a lovely touch.
Rose Petal Panna Cotta
Rose Petal Panna Cotta is a delicate and fragrant dessert that combines the creamy texture of traditional panna cotta with the subtle sweetness of rose petals.
This elegant dish is perfect for special occasions, such as summer gatherings, bridal showers, or romantic dinners.
With a preparation time of about 30 minutes and a chilling time of at least 4 hours, this dessert is a beautiful way to impress your guests while offering a rejuvenating finish to any meal.
Ingredients:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 packet (2 1/4 tsp) unflavored gelatin
- 1/4 cup cold water
- 1/4 cup rose water
- 1/2 cup edible rose petals (fresh or dried)
- A pinch of salt
Cooking Steps:
1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5-10 minutes to bloom.
2. In a saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Gently heat the mixture over medium heat, stirring until the sugar completely dissolves, but do not let it boil.
3. Remove the saucepan from heat and stir in the bloomed gelatin until it is fully dissolved.
Then add the rose water and stir to combine.
4. Allow the mixture to cool slightly before adding the edible rose petals. Gently fold them into the cream mixture.
5. Pour the panna cotta mixture into individual serving cups or ramekins. Cover them with plastic wrap and refrigerate for at least 4 hours, or until set.
6. To serve, if desired, garnish with additional rose petals or a drizzle of honey.
Variations & Tips:
- For a more floral touch, consider infusing the cream with dried lavender alongside the rose petals.
- You can substitute rose water with orange blossom water for a different aromatic profile.
- If you’re using fresh rose petals, make sure they are organic and free from pesticides.
- Serve alongside fresh berries or a fruit compote for added flavor and texture.
- Leftover panna cotta can be stored in the refrigerator for up to 3 days.
Enjoy this creamy, elegant dessert chilled!
Violet-Infused Shortbread Cookies
Violet-infused shortbread cookies are a delicate and elegant treat that beautifully showcases the floral notes of violets, making them ideal for afternoon tea, garden parties, or any special occasion.
These buttery, crumbly cookies are perfect for those who enjoy a unique twist on classic flavors. With a preparation time of about 30 minutes and an additional 30 minutes for chilling, these cookies are easy to whip up and sure to impress your guests.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon violet syrup (or violet extract)
- 1/4 cup edible violet petals, finely chopped (use organic or pesticide-free)
Cooking Steps
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add in the violet syrup and mix until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Gently fold in the chopped violet petals.
- Divide the dough in half and shape each half into a log, approximately 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Once chilled, remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds.
- Place the cookies on the prepared baking sheet, spaced apart, and bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips
- Flavor Adjustments: If you prefer, you can swap violet syrup for other floral extracts such as lavender or rose for a different flavor profile.
- Decorative Touch: Consider glazing the cookies with a simple icing made from powdered sugar and a little milk or lemon juice, then sprinkling more violet petals on top for a beautiful presentation.
- Storage: Store your cooled cookies in an airtight container at room temperature for up to one week, or they can be frozen for longer storage. Just make sure to layer them with parchment paper to prevent sticking.
- Serving Suggestion: Serve these cookies with herbal tea or as part of a dessert platter alongside other floral-infused treats for a lovely themed gathering.
Elderflower and Honey Tarts
Elderflower and Honey Tarts are a delightful summer dessert that perfectly encapsulates the essence of the season with their floral notes and natural sweetness. This elegant dish is ideal for garden parties, afternoon teas, or a sweet ending to a summer meal, impressing guests with its unique flavor profile.
The preparation time for these tarts is approximately 45 minutes, with an additional chilling time of about 1 hour for the pastry to set. Each tart presents a delicate balance of floral elderflower essence and the rich sweetness of honey, making it a memorable treat.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 2-3 tablespoons cold water
- 1 cup heavy cream
- ½ cup elderflower cordial
- ¼ cup honey
- 1 teaspoon vanilla extract
- Fresh edible flowers (such as elderflowers, pansies, or nasturtiums) for garnish
Cooking Steps
- Make the Pastry:
- In a large mixing bowl, combine the flour and powdered sugar. Add the cubed butter and, using your fingers or a pastry cutter, blend until the mixture resembles coarse crumbs.
- Add the egg yolk and 2 tablespoons of cold water. Mix gently until a dough forms. If the dough seems dry, add an additional tablespoon of cold water.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled pastry dough to about ¼ inch thick. Carefully transfer it to a tart pan, pressing it into the edges and trimming any excess.
- Place a layer of parchment paper over the pastry and fill it with baking beans or rice to prevent the crust from puffing up. Bake for 15 minutes.
- Remove the parchment paper and beans, then bake for another 5-10 minutes until the crust is golden brown. Allow to cool completely.
- In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, combine the elderflower cordial, honey, and vanilla extract.
- Gently fold the honey mixture into the whipped cream until well combined.
- Once the pastry is cooled, fill it with the elderflower and honey mixture, smoothing the top with a spatula. Refrigerate for at least 30 minutes to set.
- Before serving, decorate with fresh edible flowers for a beautiful presentation.
- Flavor Alternatives: You can experiment with different flavored cordials such as lavender or chamomile for a unique twist.
- Fruit Addition: Incorporate fresh fruits like berries or sliced peaches on top of the filling for added freshness.
- Gluten-Free Option: Use a gluten-free flour blend for the crust to accommodate those with gluten sensitivities.
- Whipping Cream Alternative: For a lighter version, consider using whipped coconut cream instead of heavy cream for a dairy-free option.
- 2 cups watermelon, diced
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup kiwi, peeled and sliced
- 1 cup pineapple, diced
- 1/2 cup fresh mint leaves, torn
- 1/4 cup honey or agave syrup
- 2 tablespoons lime juice
- Edible marigold petals (for garnish)
Variations and Tips
Enjoy your Elderflower and Honey Tarts as a whimsical and tasty tribute to the summer season!
Marigold Fruit Salad
Marigold Fruit Salad is a vibrant and revitalizing dessert that celebrates the beauty of summer produce combined with the charm of edible flowers. This colorful dish is perfect for outdoor gatherings, brunches, or as a light dessert to cool off on a warm day.
With an estimated preparation time of just 15 minutes, it’s easy to whip up and requires no cooking, making it an ideal choice for anyone looking to impress guests with minimal effort.
Ingredients
Instructions
- In a large mixing bowl, combine the diced watermelon, strawberries, blueberries, sliced kiwi, and diced pineapple.
- In a small bowl, whisk together the honey or agave syrup and lime juice until well combined.
- Drizzle the dressing over the mixed fruit and gently toss to coat the fruits evenly.
- Add the torn mint leaves and give the salad a light toss to distribute them.
- Transfer the salad to a serving dish and garnish with the vibrant marigold petals for an eye-catching presentation.
- Serve immediately or chill for 15-30 minutes in the refrigerator for a more revitalizing experience.
Variations and Tips
- You can customize this salad by incorporating other seasonal fruits such as peaches, mangoes, or cherries.
- For an added crunch, toss in some chopped nuts, like almonds or walnuts, just before serving.
- If you prefer a creamier salad, consider adding a dollop of Greek yogurt or coconut whipped cream.
- Make sure the marigold petals are pesticide-free and safe for consumption before adding them as a garnish.
- This fruit salad can be prepared a few hours in advance; just wait to add the marigold petals until just before serving for maximum freshness.
Jasmine Rice Pudding
Jasmine Rice Pudding is a delightful dessert that combines the fragrant aroma of jasmine rice with creamy coconut milk and a hint of sweetness, making it a perfect treat for warm summer days.
This dish is ideal for those who appreciate unique flavors and is an excellent option for potlucks, gatherings, or simply to enjoy at home with family. The preparation time is approximately 30 minutes, followed by a cooling period of about 2 hours.
Ingredients:
- 1 cup jasmine rice
- 2 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup milk (dairy or non-dairy)
- Edible flowers (like jasmine or pansies) for garnish
- Fresh fruit (mango or berries) for serving (optional)
Cooking Steps:
- Rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch and keeps the pudding from becoming too sticky.
- In a medium saucepan, combine the rinsed jasmine rice and water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the rice absorbs all the water and is tender.
- Add the coconut milk, sugar, salt, and vanilla extract to the cooked rice. Stir well to combine and cook over medium-low heat for another 5-10 minutes, until the mixture thickens slightly and is creamy.
- Remove from heat and let it cool to room temperature. Once cooled, stir in the milk to achieve a desired consistency.
- Transfer the rice pudding into serving bowls, cover with plastic wrap, and refrigerate for at least 2 hours to chill and set.
- Before serving, garnish with edible flowers and, if desired, some fresh fruit for a burst of flavor and color.
Variations and Tips:
- For a richer flavor, you can swap out half of the coconut milk for heavy cream or a full-fat alternative.
- Add a pinch of ground cardamom or cinnamon to the mixture while it cooks for a warm spice note.
- Consider incorporating lime or lemon zest for a revitalizing citrus twist.
- Verify that the edible flowers you use are non-toxic and safe for consumption. Always rinse them gently before using.
- Experiment with different toppings such as toasted coconut, nuts, or a drizzle of honey or syrup for added sweetness.
Chamomile Ice Cream
Chamomile ice cream is a delightful and invigorating summer dessert that combines the soothing floral notes of chamomile with the creamy richness of ice cream. This unique frozen treat is perfect for warm weather gatherings, offering a subtle, aromatic flavor that can impress your guests or create a comforting evening indulgence.
The preparation time is about 30 minutes, with an additional 4 hours for freezing.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup dried chamomile flowers
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 large egg yolks
Instructions:
- In a saucepan, combine the heavy cream, whole milk, granulated sugar, dried chamomile flowers, and salt. Heat over medium heat until the mixture is steaming but not boiling, stirring occasionally to dissolve the sugar.
- Once heated, remove from heat and let the chamomile steep for about 30 minutes to infuse the flavors.
- In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly temper the egg yolks by adding a small amount of the chamomile-infused cream mixture to them, whisking constantly.
- Gradually add the tempered egg yolks back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (around 5-7 minutes). Do not let it boil.
- Strain the mixture through a fine-mesh sieve into a clean bowl to remove the chamomile flowers. Stir in the vanilla extract.
- Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours, or until completely chilled.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours, or until firm.
Variations & Tips:
- For a sweeter touch, you can add a tablespoon of honey to the mixture before churning.
- Consider infusing the cream with other edible flowers like lavender or hibiscus for a floral fusion.
- Serve chamomile ice cream in bowls topped with honey drizzles or alongside fresh berries for a delicious combination.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish, freeze it for 2 hours, then stir vigorously every 30 minutes until it reaches a creamy consistency.
Nasturtium and Goat Cheese Salad
The Nasturtium and Goat Cheese Salad is a vibrant and revitalizing dish that highlights the unique peppery flavor of nasturtiums, enhanced by the creaminess of goat cheese. This salad is perfect for summer gatherings, picnics, or as a light lunch for those looking to impress their guests with an elegant yet simple dish.
Preparation time is approximately 15 minutes, making it a quick and delightful addition to any summer meal.
Ingredients
- 4 cups mixed salad greens
- 1 cup nasturtium leaves (washed and dried)
- 1 cup nasturtium flowers (washed and dried)
- 4 oz goat cheese (crumbled)
- 1/4 cup walnuts (toasted)
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Cooking Steps
- In a large mixing bowl, combine the salad greens, nasturium leaves, and nasturtium flowers.
- Add the crumbled goat cheese and toasted walnuts to the salad mixture.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and gently toss until everything is well coated.
- Serve immediately on individual plates or on a large serving platter, garnished with additional nasturtium flowers for a beautiful presentation.
Variations and Tips
- Protein Addition: To make this salad more filling, add grilled chicken or shrimp for a protein boost.
- Vegan Option: Substitute goat cheese with a plant-based cheese alternative or avocado for a creamy texture without dairy.
- Nuts: Feel free to swap walnuts with other nuts like pecans or almonds for a different flavor profile.
- Herbs: Add fresh herbs such as basil or mint for an extra layer of revitalization.
- Make Ahead: Prepare the salad components in advance but dress it just before serving to keep the greens crisp.
This delightful salad is not only a feast for the taste buds but also for the eyes, showcasing the beauty of edible flowers in a delicious, wholesome dish!
Edible Flower Cheesecake
Edible Flower Cheesecake is a delightful dessert that combines the creamy richness of traditional cheesecake with the vibrant and fragrant touch of edible flowers, making it perfect for summer gatherings, brunches, or special occasions.
This visually stunning dessert not only tastes amazing but also adds a unique twist to your typical cheesecake, impressing your guests with its beauty and flavor. The preparation time for this cheesecake is about 30 minutes, with an additional 4 hours chilling time.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ¼ cup lemon juice
- Edible flowers (such as violets, pansies, or nasturtiums) for decoration
Cooking Steps:
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for about 10 minutes, then let it cool while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth. Gradually add the granulated sugar and continue to beat until fully integrated. Next, add the eggs one at a time, mixing on low speed after each addition until just combined.
- Add Remaining Ingredients: Stir in the vanilla extract, sour cream, and lemon juice. Mix until the batter is smooth and fully combined.
- Pour into the Crust: Pour the cheesecake filling over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.
- Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour.
- Chill: After the cheesecake has cooled at room temperature, refrigerate it for at least 3 hours or overnight for best results.
- Decorate: Before serving, arrange the edible flowers on top of the chilled cheesecake for a beautiful presentation.
Variations and Tips:
- Flavor Variations: Experiment with different flavors by adding pureed fruits like strawberries or raspberries to the cheesecake mixture before baking.
- Floral Infusion: To infuse a floral flavor, steep dried edible flowers like lavender in the sour cream for a few hours before mixing it into the filling.
- Serving Suggestions: Serve the cheesecake with a drizzle of berry coulis or whipped cream for extra decadence.
- Storage: Store leftovers in the refrigerator for up to a week. The cheesecake can also be frozen (without flowers) for up to 2 months; just remember to thaw it overnight in the fridge before serving.
Enjoy your stunning Edible Flower Cheesecake, perfect for making any summer gathering unforgettable!
Calendula-Infused Sorbet
Calendula-infused sorbet is a delightful, invigorating dessert that embodies the essence of summer, making it perfect for warm days or outdoor gatherings.
With its vibrant color and subtly floral notes, this sorbet not only pleases the palate but also adds a touch of elegance to any dessert table.
Ideal for those looking to impress guests or enjoy a guilt-free treat, this dish requires a preparation time of about 30 minutes, plus a few hours for freezing.
Ingredients:
- 2 cups water
- 1 cup granulated sugar
- 1 cup fresh calendula petals, rinsed and dried
- 1 tablespoon lemon juice
- Pinch of salt
Cooking Steps:
1. Infuse the Calendula: In a medium saucepan, combine the water and sugar over medium heat, stirring until the sugar has completely dissolved.
Once dissolved, add the calendula petals. Bring the mixture to a gentle simmer for about 5 minutes to allow the petals to infuse their flavor.
2. Strain the Mixture: Remove the saucepan from heat and let it cool for a few minutes. Strain the Mixture through a fine-mesh sieve or cheesecloth into a bowl, discarding the petals.
3. Add Lemon Juice and Salt: Stir in the lemon juice and a pinch of salt to enhance the flavor.
4. Freeze the Sorbet: Pour the mixture into a shallow dish or a sorbet maker. If using a shallow dish, place it in the freezer. Stir the mixture every 30 minutes with a fork, scraping the edges to break up any ice crystals, for about 3-4 hours until the sorbet is fully frozen and smooth.
5. Serve: Once the sorbet is set, scoop it into bowls or glasses and garnish with additional fresh calendula petals or mint leaves for a beautiful presentation.
Variations and Tips:
- Add Flavors: Experiment by adding other flavors like crushed berries, lime juice, or even a hint of vanilla extract for added depth.
- Sweetness Adjustment: If you prefer a sweeter sorbet, you can adjust the sugar amount according to taste before freezing.
- Alcohol Twist: For adults, consider adding a splash of gin or vodka to the mixture before freezing for an adult version of the sorbet.
- Storage: Store any leftover sorbet in an airtight container in the freezer. To restore its creamy texture, let it sit at room temperature for a few minutes before serving.
