What’s cooler than cool? Brightening up a signature cocktail with pretty flower petals, as seen in this beautiful styled shoot by Design Studio South.
Make your very own with this recipe borrowed from Salted & Styled’s Libbie Summers:
Distilled water, boiled and cooled
2 extra large ice cube trays
12 edible flowers (Flowers that are grown to be eaten –no pesticides or other chemicals
Fill ice cube trays about 1/3 full with the distilled water and add a flower facing down. Freeze. Once frozen, fill 2/3 full with the distilled water. Freeze. Fill to the top with water and freeze again.
Photography by Harwell Photography, harwellphotography.com
Styled by Alysse Sweeney and Tristan Needham, Design Studio South, designstudiosouth.com
Recipe by Libbie Summers, saltedandstyled.com