What you’ll need…
- 2 cups sugar
- 2/3 cup corn syrup (or honey)
- 2/3 cup water
- 1-dram bottle blackberry flavouring oil
- Violet gel food colouring
- 10 organic whole viola flower heads or pansy petals*, washed and patted dry
- 10 lollipop sticks
- Lollipop mould tray
*Please note: It’s important to only use organic edible flowers specifically produced for consumption.
Head to the original post on Sprinkle Bakes for the full step-by-step instructions
More creative ways with edible flowers
When temperatures start to rise and spring turns to summer, you can always switch up to edible-flower ice-lollies – the coolest dessert to whip out at a summer barbecue. Or for sweet, fragrant treats that will impress any time of year, try these pretty petal chocolate-orange cookies. And you don’t need a sweet tooth to enjoy the fragrant flavour of edible flowers. We love this deliciously herby floral focaccia.
