Here is a great idea for dressing up drinks: floral ice cubes. I think this is brilliant; next time I have guests over I would love to have these edible flower ice cubes ready. The downside is that these pretty cubes will work better in light colored or transparent drinks.
I am thinking they would go well with:
San Pellegrino mineral water with a wedge of lime
Pink Lemonade
Gin and Tonic
Classic Martini
Iced Green Tea
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Instructions for achieving the perfect floral ice cubes:
To suspend flowers in the cubes, work in layers: Fill an ice tray (one that makes large cubes so the ice will last longer) a quarter of the way with water, add flowers facing down, and freeze. Add more water to fill halfway, and freeze. Fill to the top, and freeze again.
For ice that's especially clear, use distilled water that has been boiled and then cooled. This limits impurities and air bubbles, which make ice cloudy.
Use only edible flowers, such as orchids, nasturtiums, pansies, and snapdragons, that have been grown to be eaten (to ensure they haven't been treated with chemicals).
King Cube silicone ice trays, $15 for 2; williams-sonoma.com.
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