Frozen Flower Bowls With Fruits Recipes
FROZEN FLOWER SERVING BOWLS
FRESH FROM our staff of kitchen crafters is a "cool" set of dishes you can easily shape for any occasion. What's so special about these servers? To make them, you freeze flower filled water into bowl forms! The results of this fun kind of "sculpting" are intriguingly like crystal-at a cost you can easily afford. And the options are just about limitless for how you can put them to use. For example, try loading the large bowl with a colorful fruit salad, then serving it to guests in the smaller bowls, as we show here. Or fill just the large bowl with your favorite punch. Here's another idea-brighten the dishes with assorted herbs to complement a brilliant vegetable salad. Ice cream, of course, is also a temptingly tasteful option. However you choose to present these frosty dishes, you can be sure they'll bowl folks over at your affair.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 bowls.
Number Of Ingredients 7
Steps:
- Directions: If you are using herbs and edible flowers, wash and pat dry blossoms and leaves. If you are using silk flowers and leaves, wash them gently in warm sudsy water, rinse and let the, foliage air-dry., LARGE BOWL: Fill the 2-1/2-quart bowl half full with water. Arrange herbs and flowers or silk flowers and leaves to completely cover surface of the water. Place the 1-quart bowl on top of flowers so that there is about 1 inch of space between the bowls. Fill the 1-quart bowl with ice cubes and place freezer tape across both bowls to hold them in place (see Fig. 1)., Place the taped bowls in the freezer for 30 minutes or until ice crystals form on top of the water. Using a wooden skewer, place additional herbs or leaves and flowers between the sides of the bowls (see Fig. 2). Return bowls to freezer. Checking periodically on the bowls, continue to add and reposition flowers as the water freezes. Freeze overnight. To release the 1-quart bowl, remove freezer tape and ice cubes. Fill the 1-quart bowl with lukewarm water, then remove it from the ice bowl. To remove the 2-1/2-quart bowl, dip it in warm water and twist to loosen. Return the ice bowl to the freezer until you are ready to use it., SMALL BOWL: Follow the procedure for filling the large bowl with water and flowers, substituting the 10-ounce custard cup for the 2-1/2-quart bowl and 6-ounce custard cup for the 1-quart bowl. Tape and freeze custard cups as directed for large bowl, adding flowers with wooden skewer as the ice forms. Freeze small, bowl for 4-5 hours. Remove custard cups as directed for bowls and place small ice bowl in freezer until you are ready to use it.
Nutrition Facts :
FRESH FRUIT BOWL
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. -Marlon Kirst, Troy, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine melon cubes and corn syrup. Cover and refrigerate overnight. Just before serving, stir in remaining fruit. Garnish with fresh mint leaves if desired.
Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FROZEN FRUIT CUPS
These are fun little treats that my mother used to make! Great for kids! Pop them out of the freezer for a quick treat!
Provided by HEATHERGARR
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 3h10m
Yield 18
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the sour cream, lemon juice, sugar and salt until blended. Fold in the pineapple, cherries, bananas and pecans. Pour into paper lined muffin tins. Freeze until set, then transfer to resealable freezer bags for storage.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 17.2 g, Cholesterol 11.1 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 29.9 mg, Sugar 12.7 g
FROZEN FRUIT AND SODA CUPS
This recipe is a good way to use up seasonal fruit and it's also a great summer snack!
Provided by chance33
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Toss together the cantaloupe, honeydew, watermelon, apple, banana, and mango in a large bowl. Divide the fruit into six paper cups. Pour 1/2 cup of lemon-lime soda into each cup. Place in the freezer for 5 minutes, then serve.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 37.6 g, Fat 0.4 g, Fiber 2.5 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 23 mg, Sugar 17.8 g
FLOWER ICE BOWLS
Talk about presentation! These gorgeous frozen floral bowls (edible!) are recommended for cold soups, particularly fruit soups. But I figure anything cold would be more than enhanced by these bowls. You can make a bowl for each serving or one big serving bowl. Recipe discovered in "Cooking Fearlessly: Recipes and other Adventures from Hudson's on the Bend"
Provided by Seebee
Categories Frozen Desserts
Time 16h
Yield 1 bowls
Number Of Ingredients 2
Steps:
- Fill a metal or ceramic bowl 3/4 full with water and the flower petals.
- Place a smaller bowl inside the first bowl and anchor with duct tape to keep it centered.
- Freeze bowls overnight.
- When ready to serve, remove duct tape and the small bowl.
- If you happen to have a blow torch, flash the larger bowl to release the finished ice bowl-- but don't worry, room temperature will release the bowl in 10-15 minutes.
- Fill with something colorful and yummy and serve!
Nutrition Facts :
GREEN FRUIT BOWL WITH FROZEN GRAPES
Icy grapes, apple, kiwi, and melon make up a fruit-based take on "green" salad. A lemon thyme dressing brings the flavors together.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 7
Steps:
- Freeze grapes on a rimmed baking sheet for 1 hour.
- Meanwhile, make the syrup: Bring water and sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Remove from heat, and add lemon thyme. Let stand, covered, until cooled completely. Strain syrup through a fine sieve; discard solids.
- Thinly slice apple. Divide apple, kiwifruits, melon, and grapes among 8 bowls. Pour syrup over tops just before serving.
FROZEN FLOWER BOWLS WITH FRUITS
This comes from the book Girlfriends Forever by Susan Blanch. A delicious and lovely way to present food! Cooking time is freezing time.
Provided by Sharon123
Categories Melons
Time 12h20m
Yield 1 large bowl of fruit
Number Of Ingredients 9
Steps:
- To make the bowl:.
- Clean out a place in your freezer (good luck!). Fill a bowl part way with water; drop in a cup or so of fresh flower blossoms, herbs, berries, or leaves. Put a smaller bowl in the big bowl and fill the little bowl with ice cubes to weigh it down. Cover the whole thing with a clean dish towel and use duck tape(to keep bowls in place as water expands). Freeze overnight. Twenty minutes before serving, remove from freezer, unwrap and allow to sit at room temperature. Separate bowls and fill with chilled fruit, drizzle Orange Dressing over all and toss gently. Set ice bowl in a shallow dish and serve. Enjoy!
- Orange Dressing:.
- Combine dressing ingredients in a small saucepan; simmer; reduce to 1/2 cup. Remove from heat and chill.
- Yield: about 1/2 cup.
Nutrition Facts : Calories 116.6, Fat 0.4, SaturatedFat 0.1, Sodium 2.5, Carbohydrate 27.4, Fiber 1.1, Sugar 22, Protein 1.8
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