Food In A Flash: Our 6 Second Recipe Guide To Summer Flower Ice Cubes

By Lucy Dunn - 5 December 2014

Associate Editor

[Videographer @neiledwardsfilm]

Thirsty? Busy? Want an easy way to enjoy your summer drinks? Then we have the solution for you, courtesy of Victoria Grier, food stylist/writer and Grazia Daily's new recipe vine queen. Every Friday she will be posting easy-peasy, quick-as-a-flash recipes that are a doddle to do. And because we don't want to take up any more of your time, here's our Summer Flower Ice Cubes guide...


Shopping list:
A selection of the following:
1 x 275g Essential Waitrose Blackberries £3.00
1 x 195g Essential Waitrose Raspberries £2.00
1 x box Edible Flowers from Cornwall £9.50 from Natoora
1 x box Daphnis and Chloe Thyme Flowers £7.00 from Home Institute
1 x Lakeland silicone ice cube tray £4.99

1. PICK your favourite flowers and berries. e.g Elderflower, viola, raspberry, blackberry.
2. PLACE either a flower or a berry in each compartment of the ice cube tray.
3. POUR water over them filling the tray to the top.
4. FREEZE for at least 4 hour but preferably overnight.
5. ENJOY with a nice Gin & Tonic.

You can follow Vic on Twitter @VicGrier #Foodinaflash


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