2 minute read
Frozen water craft
—Madison the mermaid, Splash
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FROZEN BOWL from tasteofhome.com
Ingredients
• Assorted herbs and edible flowers such as mint, chamomile, pansies, nasturtiums, etc. or colorful silk flowers and leaves • 1-quart and 2-1/2-quart freezer-proof glass bowls • Ice cubes • Freezer tape • Wooden skewers
Directions
1. If you are using herbs and edible flowers, wash blossoms and leaves and pat dry. 2. Fill the 2-1/2-qt. bowl half full with water. Arrange herbs and flowers or silk flowers and leaves to completely cover surface of the water. Place the 1-qt. bowl on top of flowers so there is about 1 in. of space between the bowls. Fill the 1-qt. bowl with ice cubes. Place freezer tape across both bowls to hold them in place. 3. Place the taped bowls in the freezer for 30 minutes or until ice crystals form on top to the water. 4. Using a wooden skewer, place additional herbs or leaves and flowers between the sides of the bowls. Return bowls to the freezer. 5. Checking periodically on the bowls, continue to add and reposition flowers as the water freezes. Freeze overnight. 6. Remove freezer tape and ice cubes. Fill the 1-qt. bowl with lukewarm water, then remove it. Dip the 2-1/2-qt. bowl in warm water and twist to loosen. Remove the ice bowl and return to the freezer until ready to use. Yield: 1 floral ice bowl (6 inches in diameter and 3 inches high).
FROZEN BOTTLE
• Test bottle height in freezer to ensure it will fit • Put the vodka bottle in the center of a fully opened half-gallon juice or carton. You may want to cut it at the fold • Place flowers and/or fruit slices around bottle • Pour in water half way, using a skewer to sink any items that float • Add additional fruit and flowers and pour in remaining water up to bottle neck, making sure to cover the fruit and flowers • Place bottle in freezer, standing up • Remove from freezer just before serving; cut away milk carton with a utility knife.
from Kitchen Vignettes by Aubergine
