Fruits & Flowers Ice Cream Sundae

I love old books!  I have a small collection of 100-year old books that I have piled around the house.  I usually flip through them after I buy them, but mostly I just have them for looks.

However, a few weeks ago, I was perusing a garage sale and scored a great vintage book that I actually read!  I found a 1915 copy of the Dispenser’sFormulary or Soda Water Guide.  In other words, a guide on how to start up your own soda fountain business (including what you’ll need and about how much it might cost) and tons of fantastic soda fountain recipes!

Reading the book was like being transported back in time!  It was such a fun read!

There are so many recipes I want to try!  There a numerous shakes and old fashioned sodas as well as ice cream sundaes and bananas splits and they all sounded delicious!

I eventually decided to start out with the Fruits & Flowers Sundae, because I’ve been wanting to try my hand at candied flowers for about a year. 

Most traditional candied flower recipes call for beaten egg whites and a 24 hour drying period.  I was feeling lazy and impatient, so I found a different recipe calling for sugar syrup & 2 hours drying time.  I think someday I’ll probably give the egg white version a try, but the syrup certainly worked for this recipe!

The candied flowers don’t add a ton of flavor to the sundae (just a bunch more sugar), but they’re visually stunning!

It’s a fun sundae to try if you’re feeling a bit fancy!

Recipe Note:
-If you don’t have fine sugar, place regular sugar in a food processor and blend until fine.  It won’t be perfect, but works fine for sugar flowers.

Fruit & Flowers Sundae
Inspired by The Dispenser’s Formulary or Soda Water Guide

Candied Fruits & Flowers
¼ cup water
½ cup sugar
Edible flowers (I used Marigolds & Pansies)
Fine sugar (see note)

1 banana, sliced thin
4 strawberries, slices thin
2 blackberries, optional
2 scoops vanilla caramel gelato or vanilla ice cream
6 candied flowers
2 candied strawberries
Whipped cream

Place the water and sugar in a small saucepan over medium heat.  Cook until the sugar is completely dissolved.  Cool to room temperature.

Meanwhile, rinse the flowers and strawberries under cool water.  Set on towels to dry.

Use a small, clean paintbrush (I used an artist’s brush I only use for food/cake decorating) to brush a small amount of sugar syrup on both sides of the flowers.

While the syrup is still wet, sprinkle fine sugar over all sides of the flowers.  If sugar soaks in, keep sprinkling until dry sugar sits on top of the flowers.  Set the flowers on a parchment or silicone lined baking sheet to dry. 

Dip the strawberries in the syrup, allowing excess to drip off.  Sprinkle with fine sugar.

Dry flowers and fruits for at least 2 hours or until the sugar is hardened.

Alternate the banana and strawberry slices around the rim of a shallow champagne glass or bowl.  Add a blackberry on one end.  Place a scoop of ice cream into the center of the bowl.  Top with a dollop of whipped cream and candied strawberry.  Sprinkle with candied flowers and serve.

Makes 2 sundaes

Want more?  Try these refreshing soda fountain inspired recipes!

Frozen Hot Chocolate

Homemade Strawberry Julius

Lemon Gelato

Rich Chocolate Ice Cream
I'm linking this post up to July Foodies Read, hosted by Heather at Based on a True Story


  1. Thanks for the shortcut for sugared flowers. I love finding old cookbooks too.

  2. That books sounds like a lot of fun!


Post a Comment

Please comment! I would love to hear from you!