Aperitif with Flowers and Fruit

The aperitif with flowers and fruit is a floral and fruity cocktail, perfect for a spring or summer toast. I’ll offer you a basic recipe, reminding you that you can always adapt it to your preferred or available edible flowers and seasonal fruit. It is a non-alcoholic cocktail, but I will also give you a variation should you wish for an alcoholic version.

Ingredients

• Edible flowers (such as violets, roses, lavender, elderflower) rinsed and ready to use
• Fresh fruit (such as strawberries, peaches, raspberries, watermelon), washed and cut into small pieces
• 1 bottle of sparkling water or soda
• Fresh citrus juice (orange, lime, or lemon)
• Sugar syrup (optional, to sweeten)
• Ice

If you wish to prepare an alcoholic version, you can add:

• Prosecco or another sparkling wine
• A floral liqueur like St-Germain (elderflower extract)

Preparation

1. In a large glass or goblet, place some ice.
2. Distribute the pieces of fruit and edible flowers into the glass.
3. Add the fresh citrus juice; the quantity may vary according to your taste.
4. If desired, add a drizzle of sugar syrup to sweeten.
5. Fill the glass with sparkling water or soda, leaving a little space if you wish to add alcohol.
6. If you have chosen the alcoholic version, pour in a splash of Prosecco and/or a touch of floral liqueur now.
7. Stir gently with a long spoon to combine the ingredients.
8. Garnish with an edible flower on top for an elegant final touch.

Serve immediately and enjoy your refreshing aperitif! Remember to use only edible flowers not treated with pesticides and to consult a guide if you are unsure about the edibility of certain flowers.

Curiosity

The use of edible flowers in cocktails dates back centuries. The blending of flowers and alcohol was common, for example, in Victorian cuisine, where petals were often employed for their fragrances and medicinal properties. Today, the use of flowers adds a touch of sophistication and a subtle aromatic note to the pleasure of drinking.