Ever since buying Fiona Cairns Seasonal Baking Book earlier in the year I have been obsessed with edible flowers. Some of the prettier and more unusual types are not growing in my garden (yet!) but I do have an abundance of violas which, I think, are super cute.
I started off with crystalising a few. I felt squeamish about using egg white for this purpose so I found an egg white substitute in powder form to use. It was Ok but I expect a bit thicker and stiffer than actual egg white. I went a bit crazy with the sugar too but was really pleased with the results and the lemon drizzle cake looked very pretty. (I thought I'd already blogged my cake so here is a quick pic. I'll share the full post another day.)
Obviously, freezing flowers in ice cubes is even quicker and less fiddly than crystalising them but I did treat myself to a couple of new ice cube trays so that I'd get good, big, square cubes. Find them here. (They will be nice with little berries and things in too don't you think?)
My only tip here is to use cooled boiled water so that the ice is clear. My flowers sat on the top of the ice cube as I filled the tray to the top and dropped the viola in. If you want to make sure the flower is in the centre of the cube then just fill the tray half full first when putting the flowers in. Once that part has frozen you can top up with more water and freeze the rest of it. Easy peasy.
I have been enjoying my decorative ice cubes with that lovely pre-mixed gin and rose lemonade but they also make my orange and mango cordial look pretty too. Can't wait to get more flowers and perhaps try some berries too. Ooh and mint leaves. Excited! (I know, I am sad.)
Here's to a sunny summer, right?!