Hello there, and welcome back!
I hope you all had a fabulous weekend! We’re in the midst of an enjoyable heat wave… enjoyable, that is, if you find clever ways to cool off. Therefore, in honor of our hot weather, I’ve got a very cool project for you all: Frozen Flowers!
That’s right, we walked up and down the garden, picking all the edible beauties we could find before bringing them inside to make fancy-shmancy floral ice cubes.
I gathered: thyme flowers, oregano flowers, magic mountain basil flowers, pansies, chamomile flowers, lavender, cornflowers, dahlias, scented geranium flowers, a nasturtium, and a rose. We also picked a couple raspberries too!
You’ll find that certain flowers have more pleasant flavors than others. For instance, the magic mountain basil flowers taste just like a milder version of the leaves. Lavender, of course, is delicious. The oregano flowers had a nice herb-y flavor, and the scented geranium tasted a lot like it smells! Pansies and nasturtiums, on the other hand, have a more *ahem*… savory flavor. If the flavor is too strong for your tastes, you can opt to use only the petals.
All you need to make these easy pieces of eye-candy for an upcoming party or get-together is your flowers, ice cube molds, and… water! After having done this once, I can highly recommend any silicone molds you have laying around the house. The flexibility of the silicone molds allows the ice cubes to easily pop out.
Step one: Fill the molds with water and add flowers as desired.
The smaller flowers (dahlia petals, chamomile, herbs, pansies, and scented geraniums) worked best in the small molds.
Step two: Place molds in the freezer and allow to set over-night. If your flowers are not fully covered by water during the first go, you can allow the initial layer of water to freeze and then pour another layer on top several hours later.
Step three: Pop ‘em out and enjoy! Don’t worry if they look a little frosty at first- they’ll clear right up once you’ve dunked them in the water.
We made an exciting elixir of sparkling water and rose syrup (yum!) and added several small cubes. The fancy floating flowers made us feel so chic!
The ice from the larger muffin molds was used to cool off pitchers of water. For these larger molds we used the rose, nasturtium, cornflowers, and sprigs off lavender.
Lastly, we filled up another water pitcher with a plethora of pansy cubes. The soft shades of lavender and lilac looked so beautiful!
What a great way for flower lovers and party-goers alike to cool off during hot weather, right? I hope you can all tour through your gardens to find flowers just waiting to dress-up your drinks. If you give this a try, let me know what creative combinations you come up with! I’m sure you didn’t need a tutorial on making ice cubes, but I hope that you learned a thing or two about edible flowers :)
Have a wonderful day, and I’ll see you tomorrow!