These edible flower ice cubes are an elegant and colorful way to spruce up your beverages! Perfect for special occasions or for fancy-ing up hot days.
A few days ago I discovered the beauty that is an edible flower, and basically just covered my watermelon steaks in my bounty of flowers. But then I realized two things. 1) I don’t make nearly enough fancy food to warrant as many flowers as I have. And 2) These things go bad real quick.
So I figured I’d do with them what I do with all of my soon-to-go-bad foods. Freeze ‘em! But freeze them real fancylike into ice cubes!
I made two variations of this.
In the first I used just water and flowers. These froze well, though the ice cubes weren’t as crystal clear as I would have liked. To make really clear ice cubes (so as to best show off your fancy flowers):
- Use distilled water. Less impurities and particles floating around.
- Boil the water first. Less air bubbles.
In the second, I evenly distributed about 2 Tbsp of elderflower syrup (from our Hugo Cocktails a while back) into the ice cube tray, then filled the rest with water. The elderflower syrup wasn’t entirely conducive to freezing, so they melted much faster. But these sure add a refreshing little something-something to sparkling water or lemonade!
- Edible flowers
- 2 Tbsp elderflower syrup
- Ice cube tray
- For water + flower ice: Place flowers face down in each ice cube well, then fill ½ full with water and freeze. Fill to top and freeze again.
- For water + elderflower + flower ice: Evenly distribute elderflower syrup into each well of the ice cube tray. Fill to ½ way with water and gently mix the water and elderflower syrup. Place flowers face down and freeze. Fill to top and freeze again.
Tips & Tricks
Add a lot of flowers to each well! I wish I had added more to mine. Make these into little frozen gardens of beauty! NUTRITION:
90 calories, 23 g carbs, 0 fat, 0 protein, 0 sodium (per 2 Tbsp elderflower syrup – couldn’t find nutrition information for edible flowers but calories are likely very negligible)