Edible flowers incorporated into an artfully plated dish add a pop of color, a distinctive flavor and sometimes a touch of whimsy to the recipe. Exquisite dishes catered by us for South Florida social and corporate events usually feature carefully selected and placed flowers like Nasturtium, Pansy, Viola, Violet, Lavender, Egyptian Star Flowers, Mint Blossoms and Micro Orchids.

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A current trend that is taking off is freezing spectacular blooms into sweet, clear popsicles to create a beautiful, whimsical treat that is especially popular at bridal and baby showers or as a sophisticated, refreshing dessert at sun-drenched summer events.

We’re going to share two fun recipes with you; one is a sugar-free kid-friendly popsicle (if you can convince the children to be adventurous and actually eat the flowers,) the other is our favorite, a delicious, boozy ice pop reserved for the 21 and over crowd! Keep scrolling for these delicious recipes.

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Elegant Champagne & Flower Pops


  • A 1/4 Cup of Water

  • 3/4 of a Cup of Sugar

  • 1 Bottle of Chilled Champagne

  • 1 OZ of Edible Flowers (Preferably Organic)


  • Heat the sugar and water in a saucepan over medium heat. Once the sugar has dissolved, remove from heat and allow to cool slightly.

  • Make sure you have kept the Champagne chilled, this will ensure you keep some bubbles for the popsicles. Once the syrup has cooled slightly, mix it with the whole bottle of Champagne.

  • Divide your selection of edible flowers between the popsicle molds. Too many flowers will cause the popsicles to break apart when you consume them, so limit 3 to5 flowers per mold.

  • Measure the Champagne syrup into each mold. Insert your popsicle sticks, moving the flowers around to distribute them evenly when you do.

  • Freeze for at least 10 to 12 hours before serving.

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Healthy Sugar-Free Organic Edible Flower Popsicles

This popsicle recipe differs from the Champagne popsicle recipe in every way. Of course, this kid-friendly version has no alcohol, but we’re also replacing the sugary syrup with coconut water, preferably raw coconut water from fresh young coconuts (it’s naturally sweeter than store bought brands.)

You may experiment with using other healthy beverages like lemonade, lightly colored fruit juices or herbal teas sweetened with stevia or honey.


  • 3 cups of raw coconut water from young coconuts (or another light colored beverage of your choice such as lemonade, tea or light fruit juice.)

  • 1 and a half tablespoons of rosewater

  • 1 to 2 ounces of organic edible flowers


  • Mix the coconut water and rosewater in a pitcher.

  • Fill your popsicle molds with the coconut water or the beverage you chose.

  • Place your molds in the freezer until they are just slushy (approximately 1.5 hours.)

  • Remove the semi-solid popsicles and place your flowers into them using the popscile sticks to suspend the flowers in the popsicle. The flowers should remain where you place them if your popsicles are in the proper semi-frozen state.

  • Add one popsicle stick per mold.

  • Freeze, preferably overnight .