Since the autumn season often brings about change, now is the perfect time to step out of your comfort zone and try something new. As you prepare your next fall brunch, Curran’s Flowers suggests you think about including edible flowers that compliment your centerpieces and other floral decor. Your guests will be thrilled at the prospect of trying such an unusual treat and you’ll be delighted with the results.

Place our Garden Treasures Bowl at the center of your autumn brunch table for a precious fall design. Lavender cymbidium orchids, orange gerbera daisies, pink roses, white hydrangea and more mingle in this clear glass bubble bowl for a garden feel.

Add to the garden ambiance with this fabulous and unique champagne breakfast, serve 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.

You and your brunch guests will love the light, refreshing infusion of roses in your drinks. Tell the floral experts at Curran’s Flowers how much you love this recipe or bring us some of your own to share!