- Edible flower petals
- 2 teaspoons Citriburst pearls or 8 finger limes
- Square silicone ice cube tray
- 4 cups water
- 3 dandelion leaf and root tea bags
- 1 inch piece of peeled ginger root, sliced
- 4-6 ounces Elderflower cordial
- 6 teaspoon Citriburst pearls (6 finger limes)
For flower ice cubes*: Fill the bottom third of each ice cube square with water. Set a flower into each cube, alternating some face down and some facing up. Freeze until firm, 30 minutes to 1 hour. Remove the ice cube tray from the freezer and pour a little more water on top, about another third of the way up. Gently push the flower down if it floats. Add another flower petal and put the tray back in the freezer and freeze until firm. Remove from the freezer again and top off each square with water. Freeze until firm and then use the cubes or store in the freezer in plastic bags. Note: this
For dandelion tea: Bring water to a boil and combine dandelion tea bags and sliced ginger pieces. Steep ten minutes, remove tea bags and ginger and cool. For each drink place 1 tsp. Citriburst pearls (1 finger lime) into a glass. Pour in 1/2 to 1 cup dandelion tea into each glass and top with Elderflower cordial. Salute!
*Note: this multi-step ice cube process is only necessary if you would like the flowers to be evenly spaced throughout the ice cubes. Otherwis, the flowers will float to the top of the ice cube and freeze that way which also works.