Start by filling up the ice cube tray halfway with water and place the flower/fruit/herb on the surface.
Gently pour just a few drops of water over the flower so that when you freeze it, the flower will be held in place.
Freeze for 12-24 hours, then pour another layer of water to fill the ice cube trays.
Work quickly so they don’t melt.
Freeze for 12-24 hours and then they are ready to go!
We used raspberries, blueberries, mint, peaches, and cherries, but feel free to use your favorites!
Start by filling up the ice cube tray halfway with water and place the flower/fruit/herb on the surface.
Gently pour just a few drops of water over the flower so that when you freeze it, the flower will be held in place.
Freeze for 12-24 hours, then pour another layer of water to fill the ice cube trays.
Work quickly so they don’t melt.
Freeze for 12-24 hours and then they are ready to go!
We used raspberries, blueberries, mint, peaches, and cherries, but feel free to use your favorites!
