1. Hibiscus Champagne
Hibiscus flowers in syrup added to a glass of your favorite champagne…simple as that! You can buy the hibiscus here: www.wildhibiscus.com.
2. Floral Icecubes
The first trick is to use distilled water, which limits impurities and air bubbles, to make the clearest ice. Use an ice tray that makes large cubes, and fill it a quarter of the way first. Add the flowers, face down, and freeze. Add more water to the halfway mark and freeze. Repeat once more, until you have a full frozen cube.
3. Compound Flower Butter
For Viola butter, blend ¼ a cup chopped viola flowers into 2 cups of butter. Use a plastic wrap to roll the butter into a log. Refrigerate and cut into “coins” when ready to use.
4. Tea Cookies
Bake classic sugar cookies at 1⁄4-inch thickness until they are firm but still light and underdone. Take them out to cool slightly while the oven is still on. Next, dunk the edible flowers in a bowl of beaten egg whites and press it into the top of cookie. Once the flower is flat, brush one more layer of egg white over the top of the cookie. Sprinkle it with brown sugar and place back in oven until golden brown.