There are plenty of edible ice cream containers out there, but none so fetching as a tulip. A lovely tulip brimming with creamy ice cream is a sight to behold. I like to add a couple of fresh berries and a splash of tulip syrup. Serves 4.
4 tulip blossoms, stamens and pistils removed
4 large or 12 small scoops of ice cream
1 pint fresh berries
Several tablespoons tulip syrup (see below)
Prop each tulip in a container that will help it stand upright, such as an eggcup or a champagne flute. Place 1 large scoop (or 3 small scoops) ice cream in each tulip. Drizzle a little tulip syrup over each and place a few fresh berries on the top. Serve immediately!
Colorful flower-infused simple syrups have oh so many hues. Strong and sweet, they are best used as bases in other recipes, such as sorbets or drink mixes.
2 cups sugar
1 cup water
The petals of 2 tulips (about 2 cups)
Dissolved sugar in water over medium heat, stirring occasionally, until it reaches a simmer. Place flowers in a nonreactive bowl (by that I mean glass, enamel, or stainless steel). Pour hot syrup over top and let stand for at least 30 minutes. Strain the mixture and discard the flowers. (I know it is a shame to discard the flowers, but you must unless you are using the syrup right away). Floral simple syrup ca be stored in the fridge for 1 or 2 months. If it begins to crystallize, simply heat it again until smooth. Makes 2 cups (1 pint).
This recipe makes a vicious simple syrup. For a thinner version, use 1 cup sugar and 1 cup water. Either type will work well in recipes that call for simple syrup.
Tulips make pretty edible bowls for ice creams, sorbets, and salads.
Find the book at Johnson’s for more recipes
Bacher, Miche.(2013). Cooking with Flowers. Philadelpha, PA: Quirk Books.