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Perfect Elderflower Spritz Recipe with Easy Edible Flower Ice Cubes Tutorial

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A light, refreshing elderflower spritz cocktail garnished with delicate edible flower ice cubes that keep the drink chilled without watering it down. Perfect for summer afternoons and casual gatherings.

Ingredients

Scale
  • 2 oz (60 ml) elderflower cordial (recommend Belvoir)
  • 4 oz (120 ml) Prosecco or sparkling wine (dry or extra dry)
  • 2 oz (60 ml) soda water
  • 1/2 oz (15 ml) fresh lemon juice
  • Ice cubes (regular and edible flower ice cubes)
  • Edible flowers (e.g., pansies, nasturtiums, violets) for ice cubes and garnish
  • Lemon slices or twists (optional, for garnish)

Instructions

  1. Make the edible flower ice cubes: Rinse edible flowers gently and pat dry. Place one flower or small petal cluster into each compartment of an ice cube tray. Fill with filtered water, leaving space at the top. Freeze for at least 4 hours or overnight.
  2. Chill your cocktail or wine glass in the fridge or freezer for about 10 minutes.
  3. Pour 2 oz (60 ml) elderflower cordial into the chilled glass.
  4. Add 1/2 oz (15 ml) fresh lemon juice to the glass.
  5. Fill the glass halfway with regular ice cubes, then add 2-3 edible flower ice cubes on top.
  6. Slowly pour 4 oz (120 ml) Prosecco or sparkling wine into the glass.
  7. Top with 2 oz (60 ml) soda water.
  8. Gently stir with a spoon or cocktail stirrer to combine ingredients without losing bubbles.
  9. Garnish with a lemon twist or slice and a single edible flower if desired.

Notes

Freeze flower ice cubes in layers to keep flowers suspended beautifully. Use chilled ingredients and stir gently to preserve bubbles. Edible flowers must be pesticide-free and safe to eat. Substitute frozen berries for flowers if needed. Non-alcoholic version possible by replacing Prosecco with sparkling water or white grape juice.

Nutrition

Keywords: elderflower spritz, cocktail, edible flower ice cubes, summer drink, refreshing cocktail, prosecco spritz, floral cocktail

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