Making Floral Ice Cubes and When to Give Up

Printer-friendly versionPrinter-friendly version

When I was creating the Marigold Muerte, the signature cocktail from the Dia de los Muertos party for Festivities magazine, I knew I wanted to make floral ice cubes.

Marigolds are an edible flower, and have a lovely citrus flavor.  And you can't beat that gorgeous, vibrant color.  

I'd seen some tutorials online that suggested the way to make clear ice was simple.  All you needed to do was boil your water first.

Quarter cup measuring cups turned out to be the perfect size for the marigolds, and were easy to sneak into odd spaces in my freezer.

Individual petals were frozen in a standard ice cube tray.

And the ice was pretty, don't get me wrong.  But it wasn't clear.

I tried boiling and freezing.  Double boiling and freezing.  Letting the water cool before putting it in the freezer, putting it in hot.  Using reverse osmosis filtered water.  I still had partially cloudy ice cubes.

After some more in-depth searching online, I found this article that had a scientific explanation that actually made sense.  Turns out it's all about technique and how water freezes.  Makes complete sense now that I read it.

Not having the time or the freezer space to use the technique suggested in the article, I decided that my partially cloudy floral ice cubes were just fine.  The key to my sanity is not caring about perfection, just getting to "good enough."  The ice is going to melt anyway, the drink is pretty and delicious even if my ice cubes aren't perfect.  Nobody at the party noticed that my floral ice cubes weren't perfectly clear.  

So raise your glass, my friends, and drink a toast to "It's good enough!" and get on with enjoying the party.

Nicole Wills, creator of Tikkido