Bringing friends together in a weekend brunch or for afternoon tea during the fall months has never been easier with our beautiful pairings of food and drinks with lovely fall floral arrangements. This fall, Ron & Alicia Robinson Florist encourage you to step out of your traditional offerings and try including edible flowers in your party recipes.

Typical roses get an update with this Santa Fe Sunset design. Compact in a cube glass vase, this arrangement is bursting with rustic peach roses, red gerbera daisies, orange spray roses, and peach alstromeria for a beautiful addition to your fall table.

Delight guests by complimenting your table roses with 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.

Include this delicious drink at your next Sunday Brunch for a fanciful garden theme. Talk to the experts at Ron & Alicia Robinson Florist for more ideas and advice about edible flowers and the arrangements that go with them.