I love a breakfast smoothie in the morning! This year I’m trying to incorporate more wild food into my every day, so this is a little twist on my regular morning go to. It is easy enough to make (as it’s not really a recipe per say; more of a subtle addition). But you can jazz it up, however you like, with edible flowers or using a tropical fruit mix rather than berries.
- 1 cup of water
- 1 cup of sugar
- 1 cup of blossom petals
- Frozen berries
- Milk of choice
- To make the smoothie, i simply blend together frozen berries and my homemade blossom syrup (which you’ll need to make in advance). So follow the recipe for the syrup first.
- Once your syrup has cooled, add a few splashes to your blending container, with frozen berries & milk of choice – I usually opt for almond and coconut.
- Blend together for 30 seconds.
- If the texture is too thick for your preference, then just add some hot water and re-blend.
- Place your water, sugar and petals in a pan and bring to boil on a medium heat.
- Leave to simmer for 30 mins.
- Take off the heat and strain the liquid through a piece of muslin to remove the petals.
- Once cooled to room temperature, you can store this in the fridge for a couple of months.
To finish, I picked a couple of edibles from the garden and decorated the top. Current spring edibles include: primulas, violets, myosotis, bellis, cuckooflower… etc … etc… etc…
Enjoy the snack! x
Disclaimer: Introducing wild food into your cooking is fun, but you need to be 100% sure of your identification and cautious of your own allergies. These pages serve more as a diary of recipes I have tried rather than suggestions.