I first created these gorgeous floral ice cubes a couple of weeks ago and now I’m a little addicted. I’m having so much (too much?) fun experimenting with different flower combinations and matching them to different cocktails.
They look their absolute best when served stacked high in heavy tumblers with something light and spritzy– think vodka sodas or gin and tonics.
You will need:
- A selection of small edible flowers (I purchased mine from my local gourmet grocery)
- Ice cube tray– the larger the cubes the better the effect (and the longer the cubes will last in your drink)
- Distilled water
Step 1: Make sure all of your equipment is super clean by giving everything a good wash and rinse with hot water before you begin.
Step 2: I found that the best results came from working in 3 in layers. Fill your ice tray until it’s about 1/3 full, add flowers and pop into the freezer. A slow freeze will achieve the best result with clear, bubble-free cubes.
Step 3: Once the fist layer has set, fill the cubes with another 1/3 of water and freeze. Repeat until your tray is filled to the top.
Some handy hints:
- It’s best to use the cubes immediately after you make them. The longer they sit in the freezer, the cloudier they will become.
- Fresh herbs such as mint, thyme and rosemary work well too and are perfect for savoury palomas and gin cocktails in summer.
- Ensure you only use edible, chemical-free flowers.
- To make distilled water simply boil water and allow to cool. Repeat once more.