Celebrating Summer with Edible Floral Popsicles
These floral popsicles fresh from the freezer treats are almost too pretty to eat. Keep your sweet tooth cool this summer with this easy to make popsicle recipe.
Edible flowers will turn your popsicles into a tropical conversation with their beautiful reflection in the ice. It is important to note that not all flowers are edible so please be careful when selecting the flowers.
A few popular options to consider are:
Chrysanthemums (Chrysanthemum coronarium) – these bright coloured flowers have a tangy, slightly bitter flavour. Wash thoroughly and best only to use the petals.
Nasturtiums (Tropaeolum majus) - these brilliant coloured flowers will add pops of colour to your icy pop. These flowers will also look delightful when garnishing platters and sandwiches.
Fuchsia (Fuchsia X hybrida) – the vivid colours and unusual shape of this flower make it an eye-catching garnish.
Lavender (Lavandula angustifolia) – the therapeutic benefits of lavender are no secret, but did you know you can use the soft, coloured lavender flowers to brighten up your popsicle.
What you will need:
- Popsicle mould
- Popsicle sticks
- Any juice or sweet tea. Coconut water is yummy too.
- Rinsed edible flowers
- Pour your chosen liquid into the mould
- Add flowers to each mould
- Add one stick to each mould
- Place in the freezer for 2 hours
- Remove from the freezer and place on the counter for 2 minutes
- Remove from the mould