Flower ice cubes for creative cocktails

Posted on April 8th, 2010 by Stefania Del Zotto

I’ve just come back to the UK after a long and relaxing week end in Italy. A mini holiday which I spent with my family and friends and which was full of nice (wedding) ideas.
Here is the first one, or at least one of those I found really creative and romantic: flower ice cubes!
Last Monday I had a great pic-nic with some friends and we spent a few hours looking for wild spinach (which we call sciopet) all over the nearby fields and we started talking about the use of wild grass and flowers in cooking.
In relation with this topic, Anna talked about edible flowers used to decorate wine buckets and cocktail glasses.
I thought it could be quite an elegant idea for your wedding reception: on a Italian hot summer day you can have nicely decorated tables with wine buckets full of mini rose ice cubes. This is also a quite easy diy idea as explained by Jonathan Fong Style‘s step-by-step guide.

You can also refresh your guests with a nice cocktail served with little edible flower ice cubes. Fill ice cube trays one-third full with distilled water; freeze for an hour. Add small flowers or mint leaves, top with water and freeze until hard. As simple as what described by Maria McBride!

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