How to Make Flower Ice Cubes

flower ice cubes

Flower Ice Cubes

Does it feel like your weekends are consumed with baby and bridal showers, bachelorette parties, and weddings?  It must be spring! If you’re hosting any of these fun celebrations, snag this trick to delight your guests with flower ice cubes. Because let’s be honest, what’s more adorable than miniature roses floating in your rosé?

I know it sounds simple—even the most culinarily-challenged can execute perfect ice and drop a few flowers in—but there is a little know-how necessary to make the most perfect flower ice cubes. The hardest part is getting the ice as clear as possible (it’s actually near impossible to make perfectly clear ice). Do you know what makes ice cloudy? Because it freezes from the outside in, any impurities or air bubbles get trapped and keep the ice from being crystal clear.

If this science experiment is up your alley—all my serious cocktailers—check out this article for a great explanation for how to execute perfectly clear ice. But for this project I cut a few corners and used distilled water, and then boiled it! Experiment with different flower types and ice cube shapes!

How to make flower ice cubes:


  • Organic flowers (I used baby sweetheart roses, and these edible wild flowers that Whole Foods often carries near the fresh herbs)
  • 1 gallon distilled water, boiled then cooled to room temperature (If the water is still warm, the flowers will cook and look withered)
  • Large-square silicon ice cube trays
  • A cupcake tin
  • Stemless glasses
  • Wine corks


Flower Ice Cubes:
  1. Fill silicon ice cube trays with water (don’t fill quite to the top!)  
  2. Cut baby roses so the stems are no longer than 1 inch and arrange a few in each cube (they may float, but I love the look of the flowers popping out!)  
  3. Freeze until sold.
  4. Fill glass with drink of choice, then float 1-2 decorative ice cubes in glass. Serve immediately.
Flower Wedge Ice:
  1. Place a wine cork in each cupcake crevasse.
  2. Place the stemless glass in cupcake crevasse so it balances on the cork, and is tilted at a 45-degree angle.
  3. Gently pour 1/2 cup water into each glass, add a few flowers, then freeze.
  4. Add another 1/2-3/4 cup water, more flowers, then freeze again. (Unlike the ice cube option above, this method freezes the flowers in layers so they don’t float to the top.)
  5. Before you serve, remove glasses and gently wipe exterior with a wet cloth to melt the frost (so you can clearly see the ice and flowers!)
  6. Fill the rest of the glass with rosé, iced team, or lemonade. Serve immediately.

Recipe Notes: 

Note:  When experimenting with the wedge ice method I used a very thin Riedel stemless glass and it cracked (ice expands as it freezes!), so consider using thicker glass if you want to try this one!  

Recipe by guest contributor Lindsay Kinder, of Food La La. Photography by Erica Garlieb.

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