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Flower Adorned Ice Cubes


Remember those old lady knickknacks of the late 70s of a flower completely frozen in a globe of lucite?  There were a few geriatric abodes I visited during that era, and those stopped-in-their-tracks flowers were always a fascination.  So perfect and yet so bizarrely frozen.

You can make your own, a bit more ephemeral, version as another gorgeous use for edible flowers.  Encase your posies in ice cubes to chic up late summer cocktails or mocktails.  You can use any edible flowers for this project.  The flower doesn’t impart all that much flavor to the cube or drink when simply frozen or floating, so it is possible to just focus on color.  However, if you think they’ll be eaten, or floating around for a while after they’ve thawed, there are a few pairing ideas below.

This is a super quick, nearly effortless way to bring some garden to your cocktail hour.  I think it would also be a stunning addition to the season’s bridal and baby showers.

Ring-a-round the spritzer, a pocket full of on the rocks.

 

Directions:

1.  Wash your flowers gently and carefully, making sure to get rid of any unsuspecting bugs so you don’t accidentally go all fossilized wooly-mammoth on your guests.  Tiny, perfect flowers can be frozen whole, but large, somewhat less perfect blossoms, can be torn for an equally pretty effect.

2.  In an ice cube tray, pour the slightest amount of water to just cover the bottom (which will be the top) surface.  Place your flowers in, facing the bottom (so ultimately right-side-up) touching the thin layer of water as much as possible.  Remember:  The larger the ice cubes, the longer it will take them to melt…

3.  Place trays in the freezer, until the first layer is solid.  Remove from freezer, and top with a bit more water and another layer of flowers, if desired, or fill completely.

4.  Return ice cube trays to the freezer until frozen and ready to use.  Unmold and cheers!

 

Ideas for Use:

--  Clear drinks work best.  This is even a great way to doll-up a simple glass of seltzer.

--  Use flowers from mint, lemon verbena, chamomile, lemon balm, lavender, and even thyme for lemonade.

--  Try mint, leaves and flowers, in ice cubes for mojitos

-Try thai basil blossoms in ice cubes for thai basil mojitos.

-Mint, chamomile, apple blossoms, rose petals and rose hips would be delish in iced tea.

-Elderflowers or cucumbery Borage in a gin and tonic on a summer evening.  Oh my.



 


11 Responses to “Flower Adorned Ice Cubes”

  1. Lindsay says:

    Are you kidding me? These are ridiculously gorgeous. You’re a genius.

  2. I loved these photos! I used the first one in my blog and I linked it to your blog. I hope that you like my post!

  3. [...] Flower Ice Cubes From Pitchfork Diaries OH MY GOODNESS if it is possible to fall in love with an ice cube, than I just did. How perfect are these floral ice cubes from Pitchfork Diaries for : summer weddings, birthdays, baby showers, bridal showers. picnics – oh man, the list goes on and on. You must check it out! Read More… [...]

  4. [...] 1 – 2 – 3 – 4] Tweet (function() { var po = document.createElement('script'); po.type = [...]

  5. [...] a splash of color and even a bit of flavor depending on what you decide to put in them. Check out Pitchfork Diaries for instructions and a list of suggested flowers. Nish from Nish Whips Up A Dish uses mint and [...]

  6. [...] Edible Flower Ice Cubes: these are so pretty! [...]

  7. I have been vegan for 3 years at this point. Prior to that I had been a vegetarian for approximately 10 months. I enjoy my healthy and balanced life style and suggest it to all people.

  8. [...] excited to add them to my little window garden. You can use them in so many dishes from salads to ice cubes to add beautiful color and an unexpected detail to your summer menu. I love this  simple Edible [...]

  9. gloria says:

    How long in advance can I freeze the flowers before use. I won’t use them until May 3rd. Could I order some and freeze them this far ahead ?? they will be frozen in the ice cubes…to put in glasses of water. thank you.

  10. [...] Sources: Yellow Chairs and Paint | Container Magnets | Teacup candles Tie Dye Napkins | Flower Ice | Flower Ice [...]

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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