Flowers are special any time of year, but they are even sweeter in post-Snowmageddon spring. Three of our editors share their favorite edible floral treats that are perfect for this season.
1. This Vanilla Rose Ice Cream (saltpepperskillet.com) starts with the essence of rose water and finishes with the yummy taste of vanilla. Pistachios complement the flavors and give a satisfying crunch. If you have an ice cream maker, get the recipe online. If you don’t have one, maybe one of your neighbors does. I am lucky—Justin McChesney-Wachs, who lives across the street from me, also hosts the above food blog with lots of yummy recipes. I’m always happy to taste test!
—Nicki Miller, managing editor
Related: 4 Healthy Ice Cream Recipes
2. When you need to bring out the big girly-guns (think: baby shower, engagement brunch or a post-workout treat for your pink-loving running partner), Candied Rose Petals will definitely do the trick. They’re simple to make and look lovely perched atop cupcakes or sprinkled over yogurt parfait.
—Jessie Sebor, editor in chief
3 organic roses
2 egg whites, lightly beaten
2 cups superfine sugar
Remove petals from the stem, discarding any that are broken or browned. Use a paint or pastry brush to lightly cover one petal with egg white. Sprinkle sugar over to cover and let dry on a baking sheet lined with parchment paper. Repeat with the remainder of the petals, and allow them to dry for 6 hours, or overnight.
Related: Flower-Inspired Spring Races
3. For spring sipping, a crisp, refreshing creation like The St-Germain Cocktail (stgermain.fr) wets my whistle without being cloyingly sweet. St-Germain’s subtle floral flavors come from delicate elderflower blossoms, which are available for just a few weeks each spring.
—Allison Pattillo, gear editor
2 parts dry sparkling white wine
1½ parts St-Germain
2 parts club soda
Fill a tall Collins glass with ice. Add sparkling wine, then St-Germain and then club soda. Stir completely and garnish with a lemon twist.