Ingredients:
1-1/2 cups blueberries, rinsed
3-1/2 cups sliced nectarines
1/4 cup rose petals, rinsed and drained
1/4 cup Johnny-jump-ups (stems picked off), rinsed and drained
2 tablespoons raspberry vinegar
About 1-1/2 teaspoons *flower water
Salt (optional)

*See instructions for flower water below, if you'd prefer to make your own.

Directions:
Arrange berries and nectarines on a platter; sprinkle flowers over fruit.

In a small bowl, mix vinegar with rose flower water to taste.

Spoon evenly over salad. Season to taste with salt.

Recipe makes six servings.

See also:
Rose as An Herb

Here's the easiest way to make a fresh flower water!

Gather together:
8 oz. distilled or de-ionized water
1/4 to 1/2 teaspoon essential oil or blend. (Do not use fragrance oils.)
1/4 teaspoon potassium sorbate granules

Directions:
Blend materials together in a UV resistant (colored) glass bottle or jar and store in a cool, dry place, such a refrigerator, for about 4 weeks. Shake or agitate liquid 3 to 5 times weekly. When sufficiently aged, strain water through unbleached coffee filters and decant into glass bottles. Shelf life is approximately 12 months when preserved.

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