This text is part of the special book Plaisirs
As plants are increasingly recognized for their cooling properties, why not use them to cool your drinks? Floral ice creams, both pretty and practical, are a nice way to celebrate summer!
Floral Champagne Bucket
Let your imagination run wild to create a stunning arrangement that will seduce your guests every time.
Material
Water (or distilled water)
Flowers and foliage of your choice
2 containers or buckets of different sizes (a bottle of champagne must fit in the smaller container)
1 stone (or heavy object)
Steps
• In a saucepan, boil the water.
• Prepare the flowers by removing the stems and leaves. Select your favourites.
• Place the leaves and flowers at the bottom of the largest container. (It is possible to skip this step and opt for an ice bucket with a translucent bottom.)
• Stack the buckets and place the plants carefully, carefully sliding them into the space formed by the two walls.
• Add water to the space between the two walls. Hold the small container in place with a rock or heavy object.
• Leave in the freezer for at least 24 hours.
• Take the creation out of the freezer at the very last minute and unmold it by gently running hot water over the outer bucket.
• Place the bucket where it can melt without disturbing the guests.
Flavored ice cubes
Slice the leaves or flowers and place them in the compartments of an ice cube tray. Fill with water. Place the ice cube tray in the freezer until use.
Which edible plants to choose?
Here are the best options to complement your drinks:
• Monarda (Monarda didyma)
• Yarrow (Achillea millefolium)
• Meadowsweet (Filipendula ulmaria)
• Wild thought (viola tricolor)
You could also use herbs, such as mint. The latter is delicious in a mojito