Siba's tip...

If you’d like the pretty flowery ice blocks, place the edible flowers in the ice cubes ahead of time, then allow enough time for freezing. To put it simply, place the flowers inside the empty ice block cubes and top with water. Freeze until solid and your gorgeous visual, edible creation will be the cherry (flower) on top!

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Basil, Ginger & Chilli-infused Berry Soother

Prep time

15 min

Cook time

10 min




  • 375 g frozen or fresh raspberries
  • 250 ml chilled cranberry juice
  • 15 g fresh basil, chopped
  • ½ red bird’s eye chilli, seeded, pith removed and chopped
  • 10 g fresh ginger, roughly chopped
  • 30 − 45 ml castor sugar
  • 60 ml coconut milk

To serve

  • Ice blocks frozen with edible flowers embedded


  1. To make the basil, ginger & chilli-infused berry soother: Place all the ingredients in a food processor or blender, and pulse until smooth.
  2. If you’re using frozen berries, add slightly more juice to the mixture to loosen it slightly.
  3. Pass through a fine sieve so you end up with a smooth drink. Discard the solids.
  4. To serve the basil, ginger & chilli-infused berry soother: Place the flowery ice cubes in two long glasses and pour the mixture into each and serve immediately.

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