Ice Bowls

No recipe here, just inspiration. Ice bowls are a beautiful way to serve sorbet, shrimp cocktail, oysters or anything that you want to serve very cold. You’ll need custard cups in two sizes.

Place flower petals, fresh herbs or lemon, lime or orange slices in the larger cup.Place a smaller custard cup inside. Carefully fill the space between the 2 bowls with water. If any of the filling materials float up and out of the water, poke them back down with a toothpick. Don’t try to control the way the items freeze in the water- I’ve learned through the years that is doesn’t matter if you fuss with them or not, they always turn out beautifully. Place the cups on a sheet tray on a level shelf in the freezer. Freeze until solid. To unmold, hold upside down under running water and gently twist the cups to release.

To Serve: Ice bowls can slide around on the plate, so place a lettuce leaf or decorative cocktail napkin underneath.

Ice bowls can be made several days in advance. Store unmolded bowls in Ziploc bags in the freezer. Don’t make too far ahead or the ice will begin to shrink and expose the items frozen inside.

Tip: During the winter months freeze plain water in the bowls. Place a lit votive in each cup and use to line a walkway for a special party.