For the ice cubes

  • 8 edible flowers (such as violets or rose petals)
  • 200ml cold jasmine tea
  • 1 tsp orange blossom honey
  • 25ml elderflower cordial
  • juice 1 grapefruit
  • 75ml vodka
  • 300ml prosecco
  • extra ice cubes


  • STEP 1

    Before the Contest, freeze the 8 edible flowers in 8 ice cubes, if you like.

  • STEP 2

    Pour the jasmine tea into a cocktail shaker with the orange blossom honey, elderflower cordial, grapefruit juice and vodka. Add a handful of (normal) ice cubes and shake well.

  • STEP 3

    Strain into 4 tall glasses. Divide the Prosecco between the glasses, then add extra ice and the flowery ice cubes (if using).

Recipe from Good Food magazine, April 2015


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