Take my word on this one — there are few better ways to garnish a drink than with a few flower ice cubes. Their transformative power is unmatched. And if you’re wondering if it is really necessary to offer recipe instructions for making ice cubes, the answer is, surprisingly, YES. The process of making these pretty flower cubes is slightly more complicated than you might expect, but still easy enough that even those brand new to cooking can have great success. I have tested a few methods for making these cubes and landed on the one below for good flower clarity through the ice with the smallest amount of fuss. So, follow these simple steps and get ready to impress your friends with just how classy you can be.
Ingredients
- Fresh flowers including Johnny-jump-ups, gem marigolds, and borage
- Water
- Optional: A handful of small leaves from edible plants, including gem marigold, thyme, mint, or Johnny-jump-up
Preparation
Gather a few ice cube trays. I prefer the trays made of silicone that make perfectly square ice cubes with sharp edges for this recipe.
Fill each ice cube section until a bit under half-full, and place in the freezer for a few hours. Do not stack the trays. Once the cubes are mostly frozen, remove from the freezer and carefully press a flower onto the top of the ice, making sure to keep it flat and facing upward. Add a leaf or two of one of your herbs if you like, selecting each flower and herb based on the flavor of the drink it will be used for. Cover the flowers with more water until each ice cube section is nearly full and put back in the freezer for several more hours until completely frozen.
Mix up your desired beverage and store in the refrigerator right until serving so the drink is as cold as possible. Keep the ice cubes in the freezer until the very last moment you can. Add a few of these pretty cubes into each drink and serve to your guests immediately.
