Have you ever seen ice cubes with edible flowers and wondered how they are so perfectly suspended in the centre of the ice? The trick is to work in layers. Fill an ice tray a quarter of the way with water (for flat flowers like pansies) and half of the way with water (for bigger flowers like rose buds). Add flowers and freeze. Add more water to fill and freeze. Whoola 🙂
For ice that’s especially clear, use distilled water that has been boiled and then cooled. This limits impurities and air bubbles, which make ice cloudy.
My sister taught me this trick, so simple but it will ensure a perfect decorative ice cube every time.