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Floral Ice Bowl

 Floral Ice Bowl
Bowl folks over at your Easter gathering with this frozen serving bowl from our Test Kitchen. I can be made days in advance and kept frozen until ready to use.
1 ServingsPrep: 15 min. + freezing


  • Assorted herbs and edible flowers such as mint, chamomile, pansies, nasturtiums, etc. or colorful silk flowers and leaves
  • 1-quart and 2-1/2-quart freezer-proof glass bowls
  • Ice cubes
  • Freezer tape
  • Wooden skewers


  • If you are using herbs and edible flowers, wash blossoms and leaves
  • and pat dry. If you are using silk flowers and leaves, wash them
  • gently in warm sudsy water, rinse and let air-dry.
  • Fill the 2-1/2-qt. bowl half full with water. Arrange herbs and
  • flowers or silk flowers and leaves to completely cover surface of
  • the water. Place the 1-qt. bowl on top of flowers so there is about
  • 1 in. of space between the bowls. Fill the 1-qt. bowl with ice
  • cubes. Place freezer tape across both bowls to hold them in place.
  • Place the taped bowls in the freezer for 30 minutes or until ice
  • crystals form on top to the water.
  • Using a wooden skewer, place additional herbs or leaves and flowers
  • between the sides of the bowls. Return bowls to the freezer.
  • Checking periodically on the bowls, continue to add and reposition

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Floral Ice Bowl (continued)

Directions (continued)

  • flowers as the water freezes. Freeze overnight.
  • Remove freezer tape and ice cubes. Fill the 1-qt. bowl with lukewarm
  • water, then remove it. Dip the 2-1/2-qt. bowl in warm water and
  • twist to loosen. Remove the ice bowl and return to the freezer until
  • ready to use. Yield: 1 floral ice bowl (6 inches in diameter and 3
  • inches high).