With Spring blooming all around us, we can’t get enough of the season’s floral offerings. Since so many of the blooms are edible, we thought it would be fun to throw a unique brunch using edible flowers in each course.

When your guests arrive have a delicious cocktail waiting for their arrival. Here’s how to whip up this lovely cocktail…12 ounces Lillet Rose, 12 ounces Ruby Red grapefruit juice, 6 ounces gin, 6 edible flower blossoms (flower options; chefs-garden.com) Directions… Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat. Garnish with flowers. Serve immediately. (photo & recipe found here)

A light Spring salad is the perfect dish to serve to your guests right now and it looks gorgeous too! Here’s what you’ll need… microleave & edible flowers of your choosing (Juliet’s favorite is na
sturtium), 1 hard boiled egg, halved
, pecorino cheese shaved, cherry tomato halved. For the dressing try making your own with 3 tbsp extra virgin olive oil,
 2 tsp balsamic vinegar 
salt and pepper. Directions….Toss the salad leaves and edible flowers in a large bowl and drizzle over the dressing. To serve, place in the middle of a large plate and arrange the hard boiled egg, cherry tomato and pecorino cheese on the salad. (salad found here)

The perfect ending to this floral brunch are fresh baked shortbread cookies topped with edible pansies.  If you have a favorite sugar cookie recipe go ahead and use that, decorate with royal icing, and top each with a fresh pansy (or two). Mixed pansies, Jansal Valley, sidwainer.com. (photo found here)