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Lemon & Chrysanthemum Blossom Slices

Get a taste of these citrusy Lemon and Chrysanthemum Superbloom Slices! With the addition of light floral notes, it's hard not to be dreaming of these! The vibrant yellows instantly reminds us of a bright summer day and as radiant as the sun! Topped it off with Suncore Foods® Chrysanthemum Blossoms, these intricate flowers add a touch of beauty and vibrancy! 


Shortbread base:⁣
1/4 cup melted coconut oil ⁣
2 tbsp sugar of choice ⁣
1/3 cup (40g) almond flour ⁣
2/3 cup (80g) all purpose flour or gluten free flour  ⁣
1/4 tsp Suncore Foods® Rose Salt

1 cup (240g) coconut milk
3g Suncore Foods® Chrysanthemum ⁣Blossoms Superbloom
1/2 cup (120g) freshly squeezed lemon juice
Zest of 1 lemon ⁣
1/3 cup sugar of choice ⁣
2 tbsp (16g) cornstarch
Pinch of Suncore Foods® Turmeric Powder for the color
1 tsp agar agar powder ⁣
1/4 tsp Suncore Foods® Rose Salt ⁣ ⁣


1. Line an 6 inches square baking pan with parchment paper. Set aside. In medium bowl, add the crust ingredients and mix until combined. The dough will be thick. Firmly press mixture into the a prepared pan with your hands. Bake at 180c for 15 minutes until the edges are lightly browned. Transfer to a wire rack and let it cool.⁣

2. Place coconut milk in a saucepan over medium heat and bring to a simmer. Turn off the heat then add Chrysanthemum and leave to brew, covered, for 15 minutes. Strain mixture through a fine mesh sieve. ⁣

3. In a saucepan, whisk the Chrysanthemum milk, lemon zest, and turmeric until combine. Cook on a medium-low heat, with constant stirring about 1 minute. Add agar-agar and mix until completely dissolved. Whisk in cornstarch, lemon juice, and salt. Let simmer for 1 minute. ⁣

4. Spread the filling over the base evenly, using a spatula to smooth. Transfer to the fridge for at least 4 hours to set. ⁣

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