Edible Flower Ice Cubes

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Originally posted on Salted and Styled

A jaunty addition to any cocktail.

Edible Flower Ice Cubes
makes 12 extra large cubes

Distilled water, boiled and cooled
2 extra large ice cube trays (we used silicone “bourbon” ice trays that make 6 cubes)
12 edible flowers (Flowers that are grown to be eaten –no pesticides or other chemicals. We used nasturtiums, pansies and roses)
6 small sprigs of thyme

Fill ice cube trays about 1/3 full with the distilled water and add a flower facing down. In 6 of the cubes also add a sprig of thyme with the flower. Freeze. Once frozen, fill 2/3 full with the distilled water. Freeze. Fill to the top with water and freeze again.

Flower Iced Lillet
serves 6

Lillet (French pronunciation: [li’le]) is a brand of French apertif wine. It is a blend of 85% Bordeaux wines and 15% macerated liqueurs, mostly citrus liqueurs from the peels of sweet oranges from Spain and Morocco and the peels of bitter green oranges from Haiti. Lillet is always served cold.

12 jiggers chilled Lillet
12 edible flower ice cubes 

Place two edible flower ice cubes (one only flower and one with flower and thyme) in each of 4 glasses and pour 2 jiggers of chilled Lillet over. Serve immediately.


Libbie’s Food Styling Props: Ice cubes shot on a Pewter Stoneware charger by Juliska. Crystal Glassware from Ralph Lauren Home. Vintage glass stir sticks from Habersham Antiques Market. 

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