Carnation and blackberry cooler

This recipe from chef Erin Bunting shows how using flowers not only brings an element of beauty to the food on our plates, but can offer new and exciting flavours too. Words Erin Bunting and Jo Facer, Photographs Sharon Cosgrove

Serves: 2

Published: June 15, 2023 at 11:53 am

We are Jo (an organic gardener and teacher) and Erin (a cook, recipe developer and food stylist) and together we run The Edible Flower, a seven-acre organic small holding in Co. Down. We run supper clubs, cooking and growing workshops, volunteer days and a CSA (community-supported agriculture) scheme called Farm & Feast. Our mission is to grow and cook truly sustainable, delicious food – for the customer, grower, and the planet. To connect ourselves and our community to the soil, the seasons, and our food. And to bring joy and beauty while doing all the above.

I find that you can extract the flavour from even not particularly scented carnations by making a syrup. The petals also give up their colour in the boiling water, so if you use coloured flowers you end up with a beautiful pink or red syrup that looks and tastes amazing in a cocktail. I often use frozen blackberries, since they cool the cocktail as you make it. It works well without the vodka, too, but you might want to add a splash more syrup to taste.

BUY THE BOOK This is an edited extract from the book The Edible Flower: A Modern Guide to Growing, Cooking and Eating Edible Flowers by Erin Bunting and Jo Facer, which is published by Laurence King, priced £30.

Carnation and blackberry cooler

Ingredients

15g carnation petals (about 30-40 flowers)
300g sugar
50g fresh or frozen blackberries
100ml vodka (optional)
1 lime (juiced)
300ml sparkling water
2 carnation flowers (to garnish)

Methods

Step 1
To make the syrup, put the petals in a bowl or jug, pour over 300ml boiling water and leave to infuse overnight, or for at least 12 hours.
Step 2
Strain the resulting liquid into a small pan and add the sugar. Heat gently, stirring, until the sugar has dissolved, then increase the heat and simmer for a minute. Remove from the heat and allow to cool, then pour the syrup into a bottle or jar and store in the fridge. It should last for a couple of weeks in this way; for longer storage, I recommend freezing it.
Step 3
To make the cocktail, put the blackberries and basil in a cocktail shaker or jug and crush together with a cocktail ‘muddler’ or the end of a wooden spoon. Add 80ml carnation syrup, the vodka and lime juice, and shake or stir well.
Step 4
Put ice cubes in two highball glasses and strain half the mixture into each glass. My cocktail shaker has a coarse strainer that means some, but not all, of the blackberry bits end up in the drink. If you like, you can use a sieve to strain the mixture and then add a little of the crushed blackberries back to the drink. Top up with sparkling water and garnish with basil and carnation flowers or petals.

© Sharon Cosgrove