I was inspired to make these simply by the recent hot weather. Enjoy!
Makes four Icy Poles
1 cup of Lychee Juice (this will depend on the size of your icy pole moulds and how much fruit and petals you put in)
1/2 teaspoon of rosewater
Handful of red rose petals
– Icy poles moulds
In a jug mix the rosewater and lychee juice together. Place the rose petals and strawberries in your empty icy pole moulds, don’t be too fussy about this because they will change when you add the juice mix. Pour in the lychee and rosewater mix, the rose petals and strawberries will float to the top. To stop this happening add more fruit.
Put in icy pole sticks and place in the freezer until frozen.
Today Inspiration Rose is having its first anniversary!
I love my blog and enjoy inspiring others. I want to thank my followers for your support. I’m a creative person and because of this blog I have been able to express this part of me to the rest of the world. I’m so glad I made the decision one year ago to create Inspiration Rose.
I hope to bring you many more projects, recipes, photos and inspiration in the years to come!
Need more vases?
It’s time for some up-cycling!
All you have to do is clean your used tin cans, pick some flowers, add water and put them in! Enjoy!
Three colours of nail polish (essie – ballet slippers, essie – tart deco, mode – blackjack)
A pencil with an eraser end
A flat headed pin
Paint nails with base colour.
Now start dotting! To create a tool to make the flowers, I pushed the pin into the eraser end of a pencil.
Pour a little nail polish onto some paper and use the pin head to dot.
I used four dots to make a flower shape.
Now, using another colour, make the center of your flower with one dot in the middle.
Have fun creating your own combinations!
My Etsy shop Paper Daisy Day is now open!
In the shop are handmade paper bead bracelets. More handmade crafts and jewellery coming soon.
This is a very sweet idea for any kind of party, if you want to get creative. You can put absolutely anything you like in the party bags. I put in eclairs, lollies and homemade Turkish Delight to go with the little pink flowers.
Scissors & pinking shears
30 cm ruler
Pink tissue paper for the petals, yellow for the center of the flower and green paper for the leaves.
Cut out petals, leaves and center. Pinch the petals around the center of the flower and tape around the bottom. Add the leaf and tape it on too.
Cut a piece of baking paper 12 inches x 9 inches with pinking shears. Fold in thirds inwards enough that there is a bit overlapping to glue together. Then fold up at the bottom 1 inch and glue it down.
Put the goodies in, tape on the flowers
Makes 24 Servings
3 envelopes of Gelatine
2 cups of sugar
1 cup of water
1/2 a teaspoon of rose flavouring
A few drops of red food colouring
1 cup of icing sugar
1 cup of corn flour
Bring gelatine, sugar and water to boil, then simmer for 20 minutes. Remove from heat, and add rose flavouring and red food colouring. Strain into buttered pan and chill for 24 hours.
Mix icing sugar and corn flour. Cover a board with the mixture. Turn Turkish delight out onto board. Cut into 1-inch squares, being careful not to let them touch each other. Roll each in sugar mixture, and pack in an airtight container with remainder of sugar mix.
250 grams of frozen berries
small piece of ginger
1 cup of plain yogurt
2 tablespoons of honey
handful of shredded coconut – coconut flakes to decorate
Put all the ingredients in a blender till combined.
Store in an airtight container to freeze and serve in a bowl with coconut on top.
Finally, the roses are coming out. They are full of inspiration.
My weekend was fun, exciting, and of course Inspirational! I hope yours was too!
Meg Carson Trio at Shelf Life Gallery, Taradale