On his farm near San Diego, David Sasuga of Fresh Origins grows edible blossoms that he makes into gorgeous crystallized flowers. His sparkling pansies, violas and roses dazzle as the finishing touch on springtime baked goods including cakes, cupcakes, tortes and pavlovas.
David also dreamed up these colorful flower crystals, which we are loving as a flavorful decorating sugar and garnish for all manner of spring treats:
New! Hibiscus Crystals
Sweet-tangy hibiscus flower and pure cane sugar come together in these crunchy, brilliant-hued crystals made without artificial colors or flavors.
Use the shimmery granules to decorate sugar cookies and cupcakes, sprinkle them on cheesecake, or use as a fun cocktail rim sugar for tropical beverages.
Also try these new fresh herb crystals with spring sweets and sips:
Basil Crystals
Use to decorate chocolate truffles, sprinkle on fruit salad or rim a glass of strawberry lemonade.
Mint Crystals
Sprinkle on panna cotta or just-dipped chocolate-covered strawberries, or use on the edge of a mojito.
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