Total: 30 minutes
1/2 cup white vinegar
1/2 cup granulated sugar
2 tablespoons edible flower petals
2 tablespoons unripe blueberries
1/2 cup Raines de Valles strawberries
fennel fronds, to garnish
radish pods, halved lengthwise, to garnish
1. In a small saucepan over medium-high heat, cook the vinegar and sugar with 1 cup|250 ml water until the sugar has dissolved, 3 to 5 minutes. Remove from the heat and cool.
2. In a mortar and pestle, combine the flower petals and half of the blueberries, along with 3 tablespoons|45 ml of the vinegar solution and bash until a thin paste forms. scrape out into a bowl with the remaining blueberries and the strawberries and toss well to combine. Transfer the berries to a plate and strain the remaining flower rub. Add another splash of vinegar to taste and set aside.
3. Garnish the berries with the fennel fronds and radish pods and drizzle with the flower rub.