Photos by Whitley Daughtry
Peonies, orchids, roses and carnations. Delicate, whimsical, vibrant and fragrant. Your beautiful blooms have long shared a place at the center of the table. But did you realize these (and many others) could also have a place on your plate? Usually reserved for wedding cakes and fine cuisine, edible flowers can be used to spruce up your culinary delights. Think champagne and flower popsicles or decadent white chocolate bark with micro flowers. The creative minds at Social South are here to show you a few ways to incorporate flowers and make your next outdoor soiree or girls’ night the talk of the town!
ELDERFLOWER FRENCH 75 >>
2 oz gin
½ oz elderflower liqueur
½ oz simple syrup
1 oz lemon juice
2 oz champagne or sparkling wine
Combine gin, elderflower liqueur, simple syrup
and lemon juice in a cocktail shaker with ice.
Shake and strain into glass.
Top with champagne and garnish with edible flowers.
>> Know your flowers!
Make sure that flowers are edible, safe to eat and free of pesticides and preservatives.
WHITE CHOCOLATE BARK with FLOWER SPRINKLES
white chocolate candy melts
gel food coloring
edible flowers: micro orchids, micro marigolds, borage blossoms
Melt chocolate white candies and separate equally into two containers. Add pink gel food coloring to one and purple gel food coloring to the other. Line a cookie sheet with wax paper. Pour pink mixture onto one half of the sheet and purple mixture onto other half. Smooth mixture with a spatula, allowing pink and purple mixtures to meet in the middle. Top with flowers, sprinkles and pistachios. Chill until completely hardened. Break into pieces and enjoy!