• Tulip Time

    Tulip Time

    Hey there!


    How’re you zhuzhing?


    I’m out in my garden a lot these days. As much as work and life will allow anyways. But I’ve made a commitment to my garden and I try to keep it. May is one of those months where you never know what gifts the weather will bring, but one thing is sure, and that is that the flowers are popping out all over. All of my tulips came into bloom and before they get taken by the next hailstorm or wind or just plain move on, I make it a point to make something with them. Capturing the moment of spring. This year I made tulip gelees. Fancy way of saying I turned them into gumdrops!


     After the gelees were made I had to come up with a way of using them before they all got eaten, so I turned to my handy dandy green sugar cookies and popped them into the dough balls then baked them. Kind of a zhuzhed up thumbprint cookie! They came out looking almost like little flowers, which is kind of ironic. I think next time I’ll bake them on a stick and make cookie-flower-pops.

    Want to try? Here’s how:


    Tulip Gelee


    1 cup tulip petals*

    1 ¼ cups water

    Zest of 1 lemon

    3 Tablespoons lemon juice

    1 2/3 cup organic cane sugar

    1 box (1.1oz) ounce pectin (I use Pomona brand)


    I used silicone mini muffin molds and the gelees came out like perfect little buttons, but if you don’t have one of those, line a baking sheet with a silpat mat or a sheet of parchment. You can also use a 9 x 11 pan that has been sprayed with non-stick spray.

    Break out your food processor and put the sugar and tulip petals into the bowl. Zhuzh it up. Really, for a long time. Make sure the petals have completely incorporated into the sugar. This might take a couple of minutes.

    In a saucepan over medium heat, bring the water, lemon juice, lemon zest, and pectin to a boil, whisking the entire time to make sure the pectin breaks down.

    After the pectin water has come to a boil, add the sugar and bring this mixture to a boil while whisking to dissolve the sugar. Continue to boil for about 1 minute.

    Pour the hot gelee into the molds or drop it by the spponful onto the silpat or baking sheet, or pour it all into your 9 X 11 pan. Let the mixture cool. It won’t take long. Then unmold, pop off the silpat/parchment,or cut into squares.


    Congratulations – you’ve just lengthened your tulip season!


    gluten free vegan peanut free green sugar cookies with tulip gelee

  • Comments on this post (0 comments)

  • Leave a comment