Dani Fischer of Magnolia’s Yarden grows and sells edible flowers to decorate baked goods and other sweet treats for events, enhance charcuterie boards, grace tables, and beautify beverages. A few of the local businesses in Fresno, California, that purchase her goods include the Fig and Honey Lavish Grazing, Tioga Sequoia Beer Garden, Outsiders Studio, and Mother’s Supper Club.
Fischer also makes floral ice cubes, often featured on her Instagram accounts @magnolias_yarden and @dani_in_california, and she shared her tips for making them with Flower magazine.
Floral Ice Cube Tips
Flower options: “The edible flowers I used (pictured above) are roses, dianthus, sunflowers, Queen Anne’s Lace, and lavender,” she says. “The lavender flavor was noticed—and really enjoyed—in the wine it had chilled!”
To make large square floral ice cubes: Use a Vremi Large Silicone Ice Cube Tray. “The flexibility of this tray makes it so easy to remove without getting damaged,” she says.
To make lavender “ice sticks”: Use Kitch N’ Wares Silicone Ice Cube Sticks Tray.
To fill the tray: I recommend filling the ice-cube tray one third or halfway with water, and then dropping in flowers and flower petals. Before it’s frozen solid, remove from the freezer and either add more petals and a little more water to cover them, or top off with water if you are done adding flowers. If you’ve added more flower petals and water, remove that tray one last time to add a little more water on top. The idea is to not have the flower petals sticking out of the ice cube, but it really is OK if it is! Adding water and petals in phases prevents the petals from floating and freezing to one side of your ice cubes.
Enjoy using floral ice cubes in your beverages or for keeping bottles chilled at events. Cheers!
More Ideas for Edible Flowers
By Terri Robertson