Orange Blossom Sorbet with Edible Flowers

Edible flowers are the epitome of our May menu, so if you’re going to try just one seasonal flower flavor, this is the one to try. This year’s recipe starts with sorbet made with organic blossoms, fresh orange juice, tahitian vanilla and a dash of black pepper. It tastes bright and fruity which provides the perfect platform to carefully encase our edible floral bouquet of peonies, borages begonias and nasturtiums.