Bring the feeling of fall to your next Sunday brunch or afternoon tea with a gorgeous arrangement of fall flowers. Add a taste of fall to your menu with a drink recipe that includes edible flowers. Zeidler’s Flowers has some excellent pairings of centerpieces and recipes to offer that will delight your guests.

Rustic shades of orange and yellow are a delight to the senses in this Roses in Autumn design. Arranged in a stylish orange cube vase and wrapped with ribbon, this bouquet of reds, yellows and oranges bring fall indoors.

Don’t stop with roses on the table! Add them to your drinks, too, with this Prosecco-Rose Cocktail:

Rose Syrup

makes one cup

1 cup granulated sugar

1 cup water

1 cup dried (organic, pesticide-free) rose petals (or 2 cups fresh, organic and pesticide-free)

1 tablespoon lemon juice (optional)

Begin by making a simple syrup by combining sugar and water in a small saucepan, simmering and stirring until sugar is dissolved. Add rose petals and continue to simmer on low heat for five minutes or so. Add lemon juice and remove pan from heat. Allow mixture to steep for approximately 30 minutes, then pour through a fine-mesh strainer to remove solids. Store in the refrigerator.

Prosecco-Rose Cocktail

2 tablespoons rose syrup (recipe above)

prosecco (or champagne)

Pour rose syrup into the bottom of a champagne flute and then slowly fill the remainder of the glass with prosecco.

The floral experts at Zeidler’s Flowers want to hear about your favorite recipes with edible flowers, too- talk to us today for more ideas and discover a whole new menu!