Stop To Smell The Roses [And Eat Them Too]

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Most people have no idea that many things associated with smell also make great flavors.  More and more edible flowers are popping up in culinary creations.  Lavender Ice Creams.  Marigold Lollipops.   Hibiscus Frostings.  

 These fragrant and edible delights go beyond the sense of smell and can add a pop of yum to your palette.  I use a variety of Bolero flavors as well as steeped dried buds one can usually get at any natural or whole foods grocery store.

 Rose Jello
1 Packet Rose Bolero
1 Packet of Knox Gelatin
4 cups of water [pre-mixed Bolero]

 1. Stir until dissolved 1 packet of Rose Bolero into pitcher of water [about 1.5L]
2. Follow Instructions on Knox Gelatin Box

  • Boil 3 cups of Bolero Rose water
  • Place 1 cup of cool Bolero Rose Water in separate bowl
  • Sprinkle 1 Knox packet over cool Rose Water
  • Let Sit
  • Slowly add boiling Rose Water
  • Stir for 5 minutes until gelatin is completely dissolved.
  • Place in pan or setting container
  • Put in fridge for at least 6 hours or until firm*

*For firmer jello, use only boiling water and whisk gelatin packet until dissolved.

Lavender Passion Fruit Iced Tea
1 Packet of Bolero Passion Fruit Tea
1/2-3/4 cup dried Lavender Buds
1 steeper or cheesecloth bag
1 pitcher [about 1.5L]
1.5L water

 1.  Boil 1.5L water
2.  Fill a steeper or cheesecloth with dried lavender.

  • steep for 5-10 minutes

3.  Take out flower satchel.  [If any buds came loose, strain with cheese cloth]
4.  Slowly pour into pitcher
5.  Add Bolero packet.  
6.  Stir until dissolved
7.  Place in fridge to cool or serve hot.

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