Ingredients (makes 4)
200ml Coconut water
50ml Elderflower cordial (I use locally sourced, organic cordial)
A handful of edible flowers (I used a variety of nasturtiums and honeysuckle)
In your ice lolly trays, layer the flowers in an assortment of colours. You can have them as whole flowers and also smaller pieces of petals. It doesn't matter how you arrange these as they will float to different positions as you pour in the water.
Combine the coconut water and elderflower cordial in a jug and pour into the tray, ensuring each ice lolly has the same amount of liquid.
Place a lollipop stick into each of the molds and place into the freezer for 4-8hours).
To remove the ice lollies from the tray, place the tray in a shallow bowl of warm water for a few seconds - they should then be easy to pull out!
If you make these, please tag me on Instagram and Facebook (@glutenfreefi) so that I can see your gorgeous creations.