There's something magical about the beauty and fragrance of flowers. But did you know you can also bring that magic to your beverages? Yes, you read that right! With a bit of creativity and some fresh, organic blooms, you can concoct delightful, flower-infused mocktails that are sure to impress your guests or elevate your personal refreshment experience.

Choosing the Right Flowers

Before you start crafting your flower-infused mocktail, selecting the right flowers is essential. Not all flowers are safe for consumption, so choose edible, organic flowers or grow your own chemical-free blooms. Some popular choices include:

• Roses: These timeless beauties offer a delicate floral aroma and a hint of sweetness.
• Lavender: Lavender imparts a subtle, calming flavour to your drinks.
• Violets: With their vibrant colour and mild, slightly sweet taste, violets are perfect for garnishing.
• Elderflower: Elderflower tastes sweet, floral, and lightly citrusy, imparting a refreshing and sophisticated note to drinks.
• Butterfly Pea: Butterfly Pea flowers have a slightly earthy taste but are a great complimentary additive to lemon-based mocktails due to their colour-changing pigments.

We also can't get enough of these Dried Edible Flower Confetti by Nash Flower Farm!

Preparing Flower Syrups

Flower syrups are the secret to adding a burst of floral flavour to your mocktails. Here's a basic recipe for making a flower syrup:

Ingredients:

• 1 cup edible flower (use only the petals or the buds)
• 1 cup water
• 1 cup sugar
• saucepan
• Strainer
• Sterilised glass jar

Instructions:

• Rinse the flowers gently to remove any dirt or insects.
• In a saucepan, combine the flowers, water, and sugar.
• Bring the mixture to a boil, stirring until the sugar dissolves.
• Reduce the heat and simmer for 5-10 minutes, allowing the flowers to infuse their flavour.
• Remove from heat and let it cool to room temperature.
• Strain the syrup to remove any solid bits, leaving you with a fragrant flower syrup.
• Store the jar in the fridge or pour the syrup into ice cube trays and place in the freezer to extend the shelf life.

Crafting Flower-Infused Mocktails

Now that you have your flower syrup ready, it's time to put together some delightful mocktails. Here are two refreshing recipes to get you started:

Rose and Raspberry Sparkler

Ingredients:

• 1/2 cup fresh raspberries (plus extra for garnish)
• 2 tablespoons rose syrup (adjust to taste)
• 1 cup sparkling water or club soda
• 1/2 cup crushed ice
• Fresh rose petals or mint leaves for garnish (optional)

Instructions:

• In a blender, combine the fresh raspberries and rose syrup.
• Blend until you have a smooth raspberry puree. If you prefer a smoother texture, you can strain the puree to remove seeds, but it's optional.
• Fill a glass with crushed ice.
• Pour the raspberry and rose syrup puree over the ice, filling the glass about one-third full.
• Top off the glass with sparkling water or club soda, stirring gently to combine the flavours.
• Adjust the amount of sparkling water to achieve your preferred level of fizziness.
• Add a few fresh raspberries for a burst of colour and extra flavour.
• Optionally, garnish with fresh rose petals or mint leaves for an elegant touch.

Lavender Lemonade Fizz

Ingredients:

• 1 cup fresh lemon juice (from about 4-6 lemons)
• 1/2 cup lavender syrup (adjust to taste)
• 4 cups sparkling water or club soda
• Lemon slices or fresh lavender sprigs for garnish (optional)
• Ice cubes

Instructions:

• In a pitcher, combine the fresh lemon juice and lavender syrup. Adjust the amount of syrup to your desired level of sweetness. You can start with 1/2 cup and add more if needed.
• Stir until the syrup is fully incorporated.
• Pour the lemonade mixture into the pitcher with ice cubes.
• Fill glasses with ice cubes and pour the lavender lemonade mixture over the ice, filling each glass about two-thirds full.
• Top off each glass with sparkling water or club soda to create the fizz.
• Optionally, garnish each glass with a lemon slice or a sprig of fresh lavender to enhance the presentation.

Alcohol is Optional

When adding alcohol, be mindful of the quantity to achieve the desired balance between the floral, fruity, and alcoholic elements. Always adjust the alcohol content to suit your personal taste preferences.

• Reduce the raspberry juice or sparkling water advised in the ingredients by roughly 30ml, replacing it with your choice of alcohol.
• For light fizz and sparkler cocktails, use neutral spirits like vodka or gin that won't overpower your flower syrup. If you are feeling a bit more adventurous, you can even opt for a floral liqueur like St-Germain for an extra layer of flavour.