Salt & Straw Welcomes May with a Bouquet of Flower Ice Creams

(Portland, OR – May 1, 2018) – Sometimes you just want to eat flowers. For those moments, Salt & Straw Ice Cream has you covered, with a bouquet of ice cream flowers this May. The May Flowers series is back for the seventh year at Salt & Straw scoop shops, adding bright, fresh flavors utilizing the flowers blooming around us in creative culinary creations. Celebrate spring with five different varieties of floral flavored ice cream, sherbet and sorbet, from Rhubarb Crumble with Toasted Anise to Heart Cold Brew Chamomile Sorbet. The five flavors are available locally at Portland scoop shops May 4 through May 31. Portland seasonal flavors are also available for national shipping, visit http://saltandstraw.com/shop/ for more information.

This month’s May Flowers menu, available at Salt & Straw scoop shops:

Rhubarb Crumble with Toasted Anise

It’s like Grandma’s rhubarb crumble with a scoop of ice cream on top, or “a la mode” as she used to say. To pay it homage, this ice cream starts with a simple vanilla bean ice cream, and layers of homemade, just picked rhubarb jam, plus fresh baked anise crumble for a crunchy, floral finish.

Wildflower Honey with Ricotta Walnut Lace Cookies

Bee Local’s fresh spring wildflower flavored honey is a perfect match for ice cream. Especially with a little creamy ricotta and tart lemon and added homemade whole oat and walnut lace cookies frosted with buttery ricotta icing.

Steven Smith Teamakers White Petal & Osmanthus

This new flavor features several flower components all courtesy of the White Petal Tea from Steven Smith Tea Makers. It’s a blend starring white peony tea, osmanthus flowers, and chamomile petals. The tea is steeped in cream and combined with fresh candied peaches. You’ll probably taste the flowers first, especially the aromatic osmanthus, and then the peaches will wash the flavor away. Until your next bite.

Orange Blossom Sorbet with Edible Flowers

This edible flower sorbet is made with organic blossoms, fresh orange juice, tahitian vanilla and a dash of back pepper. It tastes bright and fruity – like an edible floral bouquet of peonies, borages begonias and nasturtiums.

Heart Cold Brew Chamomile Sorbet

Coffee may not be a flower, but Heart Coffee Roasters taught Salt & Straw how they bring out bright, floral flavors in their beans. Their Ethiopian Reko roast is steeped overnight to bring out the jasmine-y blackberry tasting notes, then mixed with chamomile-infused cashew milk to make a sorbet where the floral coffee flavor is truly the star.

This month’s flavors are available from Friday, May 4 to Thursday, May 31. Portland scoop shops are located at 838 NW 23rd Avenue (open 10am – 11pm), 3345 SE Division Street (open 11am – 11pm), and 2035 NE Alberta Street (open 11am – 11pm).

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About Salt & Straw

Salt & Straw Ice Cream is a family-run, ice cream company known for their taste provoking, imaginative ice cream creations. The company was founded by cousins Kim and Tyler Malek in 2011, and presently has three scoop shops in Portland with one on the way in Lake Oswego, and the Wiz Bang Bar, a soft serve dessert bar in Pine Street Market. Every ice cream flavor is handmade in small five to ten gallon batches in local kitchens using only all natural cream from nearby farms and the best local, organic and sustainable ingredients. Classic flavors are joined by seasonal flavor menus that rotate every four weeks and vary from city to city. Their ice cream is available for online purchase and can be shipped anywhere in the United States. Salt & Straw’s strong community roots and dedication to giving back drives everything they do, from collaborating with artisans and farmers, to hiring from within their community to actively supporting local schools and raising awareness for issues like childhood hunger, and equal rights.

Find more information at www.saltandstraw.com or call 503-954-1458. Follow us on Facebook at Salt and Straw Ice Cream, Twitter and Instagram: @SaltandStraw.

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