While fall is in the air, weekend brunch can take on a seasonal change of its own to accommodate the changing seasons. Bring friends together for any occasion and serve something truly delightful as a break from routine. Try including edible flowers in your drinks for a surprisingly refreshing boost to an already fantastic morning. The floral experts at Julia’s Florist even have some suggestions of floral arrangements that will bring together your delightful concoction and the autumn colors and fragrances we love.

This adorable glass cube vase is brimming with autumn colors in every direction! Our Autumn Glory design features vibrant Asiatic lilies, roses, orchids, and more in an array of fall colors. Adorn your brunch table with this great centerpiece to enhance your menu and your decor.

Serve guests a sweet and light breakfast champagne 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.

Infuse your next brunch with the whimsy of edible flowers. Talk to the floral experts at Julia’s Florist about more floral recipe pairings.