Edible Floral, Herbaceous, and Botanical Ice Cubes
By Ushi Patel
These little lovelies are perfect for a spring or summer party. They are easy to make and will delight your guests, adding subtle flavors to cocktails, sprucing up mocktails, and enhancing sparkling water.
Use distilled bottled water to make ice cubes crystal clear. Bring water to a bowl twice, cooling after each boil.
For a suspended look, fill tray a quarter of the way up, and add the flower (facing down), herb or fruit. Then fill halfway and freeze. Add more water to fill to the top, and freeze again.
Use in cocktails, spritzers or as a decorative element when chilling Champagne or White Wine (as pictured below).
Image Source: We Are All Stardust