What is better than something ice cold on a hot summer day? Something ice cold with beautiful and nutrient-giving edible flowers in it of course.
Reconnection with our Roots
For centuries flowers have been used to garnish and flavor foods. It is a pleasure to see them being added back into to more and more recipes as we reconnect with nature’s edible gifts.
Some people are fortunate to have edible flowers growing in their space and others, like me, spotted gorgeous edible roses at the farmer’s market and knew immediately I wanted to incorporate them with another one of my favorite ancient treats from Mother Nature: turmeric.
Edible Flower Turmeric Popsicles
Makes 2-3 popsicles
1 bottle of your favorite Temple Turmeric variety. I chose to use the refreshing Super Lights (the Hibsicus Berry-Ade adds another layer of floral beauty to your pops).
2 edible flowers
Fill each popsicle mold about ¾ of the way up
Add an edible flower to each
Freeze overnight until frozen
Remove from popsicle molds and enjoy
Alternative form: consider making these in ice trays and adding the frozen cubes to your favorite sparkling water or wine for a hint of floral grace.
Of note. Edible flowers are lovely, but like all foods that are new to your diet, start by eating a little at a time to see how your body responds. Also, many flowers are not edible so please be cautious about what you put into your body and share with your loved ones.
Much Love and Mahalo!