These look amazing in vintage cocktail glasses as part of an aperitif when guests arrive. For a really personal touch, ask your guests their favourite colour and use that to choose the right flower cube. What I love most about this is the ability to preserve the flowers a little longer than normal and to enjoy their beauty.
What you will need (Makes 12 extra large cubes):
Water (distilled water gives a really good effect)
2 extra large ice cube trays (we use silicone ice trays that make 6 cubes and are designed for sipping bourbon)
12 edible flowers in a variety of colours and shapes (source flowers that are grown to be eaten, without pesticides or other chemicals)
Although this seems a little time consuming, it’s worth doing, as this process ensures the flowers are suspended perfectly in the cubes.
1 Fill ice cube trays about a third full with water and add a flower (the flower should ideally be facing down). Freeze.
2 Once frozen, fill the second third full with water. Freeze.
3 Fill to the top with water and freeze again.
Extract from Surf Cafe Living: Cooking, Entertaining and Living By The Sea by Jane and Myles Lamberth, £17.99, Orca Publishers. Available from www.thesurfcafecookbook.com/pages/books
Jane and Myles run the award-winning Shells Cafe in County Sligo, Ireland, and are also authors of The Surf Cafe Cookbook
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