Ice bowls with flowers, berries or herbs frozen into their sides will keep your ice cream or sorbet nicely chilled on a hot summer day. You can play with colour pairings-a lavender and blackberry dish would be a great match for plum sorbet. Or work with contrasts-white strawberry flowers in an ice bowl filled with peach ice-cream scoops. Here’s how to make these pretty containers:
What You’ll Need
– 4 medium and 4 small plastic bowls, similar in shape, with a 0.8-1.2-inch (2-3-cm) difference in height and width
– 1 pitcher of ice-cold water
– Around 4 cups (1 L) of small edible flowers, berries and herbs
– Small heavy objects to use as weights, such as rocks or coins
Pour water into the medium bowls so it covers about 0.8 inch (2 cm) at the bottom of each. Put the bowls on a flat surface in the freezer and allow the water to solidify.
Remove medium bowls from the freezer, working on one at a time so the water doesn’t melt.
Place a smaller bowl on top of the ice base inside the medium bowl, making sure it’s centred. Fill the smaller bowl with a layer of heavy objects to keep it anchored down.
In the gap between the small and medium bowls, drop flowers, herbs and berries of your choice. Make them fill the space vertically as well as horizontally by squeezing the larger flowers, herbs or berries into the gap with a chopstick so they’re held in place between the walls of the bowls and don’t float upward.
Pour water to fill this space so it reaches 0.4 inch (1 cm) from the rim of the bowl. Tuck in any leaves or flowers that stick out of the water. Freeze.
Remove the bowls from the freezer. Run a little hot water on the outside and inside of the plastic bowls, being careful not to touch the ice, then unmould the bowls. Fill with scoops of sorbet or ice cream and serve immediately.
Super bowl accessories:
Edible flowers: pansies, violets, roses, lavender, borage
Herbs: mint, lemon balm, rosemary, thyme, basil
Berries: raspberries, blackberries, redcurrants, strawberries, gooseberries