Floral ice cubes
- Published: 31 Oct 17
- Updated: 4 Mar 25
These stunning ice cubes add a flourish to summer drinks. The key is to boil the water first, as this removes dissolved gases that cloud the cubes. If you filter the water before boiling, your ice cubes will be clearer still.
Ingredients
- Large handful edible, unsprayed flowers such as elderflower, borage or snapdragons (we used finefoodspecialist.co.uk)
- 1 litre water
You’ll also need…
- 3 x 12-hole ice cube trays
Method
- Pour the water into a pan and bring to the boil. Allow to cool completely, then repeat. Chill in the fridge until cold.
- Pour the water a third of the way up the ice cube trays, then allow to freeze for 3 hours. Put a flower into each hole of the ice cube trays, carefully top up to two-thirds full with water, then freeze again for another 3 hours. Top with more water, then leave to freeze completely until needed.
- Recipe from August 2017 Issue
delicious. tips
These stunning ice cubes add a flourish to summer drinks. The key is to boil the water first, as this removes dissolved gases that cloud the cubes. If you filter the water before boiling, your ice cubes will be clearer still.
To flavour the ice cubes, use half elderflower cordial and half water and freeze.
The ice cubes will keep for a month in the freezer, decanted into a sealed freezer bag.
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