Flower Power

These pretty ice cubes get the most amazing reaction every time I produce them. People assume I’ve been doing elaborate things for hours with tweezers and tiny petals and can’t believe how simple they are to make when I explain.

Use edible or safe-to-eat flowers, such as violets, geraniums, jasmine, pansies (Viola), marigold (Calendula officinalis), cornflowers (Centaurea cyanus), and carnations (Dianthus). The ice cubes don’t really add anything to your drink tastewise, but because they are so beautiful, they make whatever you’re drinking seem like a celebration –perfect for a summery outside lunch party.

Ingredients

Filtered water

Ice-cube tray

Edible or safe-to-eat flowers

Scissors

1 Bring some filtered water to the boil and let it cool (boiling the water stops bubbles forming and keeps the ice clear, not cloudy).

2 Pour the cooled water into the ice-cube tray, filling a third of each square, and then put in the freezer until frozen.

3 Snip the flower stems to size.

4 Remove the tray from the freezer and lay the petals on top of the ice cubes. Cover with water to the top and return to the freezer until the cubes are frozen through.

NB Resist the temptation to pour all the water into the ice-cube tray together with the petals, as I did the first time I made them. I ended up with petals on the top instead of sitting prettily in the middle...

Taken from Inspire by Willow Crossley, published by CICO Books (£25).

Photography by Emma Mitchell © CICO Books.

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