Posts in #recipes
How To Make Floral Ice Cubes

These long glorious days with the subtle hints of perfumed flowers each morning and evening also mean that our favourite flower, lavender, is in full bloom. Just walking a few steps into a garden, it’s pretty easy to see and smell that gorgeous purple blanket; and what a site it is!

Here at Devonshire Tea we love lavender for its versatility. Known for its distinctive smell as well as its soothing and relaxing properties, it’s the perfect flower to use year-round.

With the past month being one of the hottest months on record we spent as much time outside as possible whilst keeping those cool drinks flowing, yet we found we got tired of the same old ice cold drinks.

This month we decide to up our alfresco game and created our very own floral ice cubes. Perfect everyday or for a party, this is a super easy way to capture the season and add a bit of creativity to any summer beverage. Follow these few simple steps for creating the perfect floral ice cubes!

  1. We always suggest using edible flowers if you are wanting to eat them. We used culinary lavender which is fine for consumption. You can buy edible flowers from your local farmers market or online, we recommend Greens of Devon.
  2. Place flowers into each ice cube compartment, making sure they are as flat as possible. We also used gypsophila in our cubes for a decorative effect.
  3. We suggest using boiling water as it doesn’t crystallise as much, meaning you will be able to see the flowers much more clearly.
  4. Place level in the freezer for a minimum of 15 hours, and be careful when removing the ice cubes from the tray.
  5. Add to your desired drink, and enjoy!

These lavender ice cubes are the perfect addition to a tea party, wedding, or any special occasion. We used ours in tonic water – a refreshing drink ideal for these hot summer days.

We’re keen to try mint next!

Recipe – Lemon & Earl Grey Shortbread

With the birds chirping in the morning light, the flowers in full bloom, and the days longer and lighter, its safe to say Spring is finally here.

It may come as no surprise that Spring is universally known as a time for birth, but not only for flowers and animals. It can also be a perfect time for creative pursuits. From our love of interiors to our colourful packaging, it's safe to we feel pretty creative here at Devonshire Tea.

This month we decided to put all our creative juices to use in the kitchen and have created the perfect afternoon treat for this season.

Our very own Lemon & Earl Grey Shortbread is the perfect go-to afternoon treat: an ideal snack for those tea gatherings, or even as an alternative lunch bag snack.

With a cooking and baking time of under an hour, this simple yet delicious recipe can be on your coffee table in no time! (Warning: they won't last long!)


  • 300g plain flour
  • 1/2 tsp salt
  • 150g caster sugar
  • 1tbsp fresh lemon juice
  • Zest of 1 lemon
  • 175g butter (cubed & chilled)
  • Tea from 3x Devonshire Tea Earl Grey teabags – For the fullest flavour cut open each tea bag, add a dash of hot water to the tea, and leave to infuse the night before.


  1. Preheat oven to 190°C
  2. Put the flour, sugar, and tea into a large bowl and mix until the tea is evenly distributed, and the mix is not lumpy.
  3. Add the butter and rub together with your hands; the mixture should start to develop a breadcrumb-like texture.
  4. Add the lemon juice and continue rubbing the butter in. At this point, you should be able to bring the mixture together in your hands to form a crumbly dough. Place the dough in the fridge to cool for 5 minutes.
  5. After the dough has chilled slightly, slice it into discs we suggest around 1cm thick. Place onto a baking tray and bake in the oven for 10-12 mins. If slightly thicker, cook for 16 mins.
  6. Once baked allow to sit for 5 mins to cool completely.


We love these shortbread biscuits. They are light, full of tea-infused flavour, and are perfectly paired with a cup of Devonshire Tea!

Shop our tea collection, including our Earl Grey, here.

Recipe & Gift Idea — Homemade Sloe Gin

It’s that time of the year again where the dreaded words "holly", "turkey", and "presents" are starting to make an appearance.

Unless you fall under the age of adolescence, this time of the year can become a little bit of a drag – full of worry, stress, and copious amounts of wrapping paper – no wonder we swear by the words, "Eat, drink, and be merry!" during this season!

Sloe gin has made a huge comeback over recent years. It’s extremely easy to make and it can taste out-of-this-world if left to steep for long enough. Taking the steps to make your very own sloe gin requires minimal effort for maximum reward.


Small bottles of homemade sloe gin tied with a little ribbon make the cutest gifts, and the act of making it will help you get into the spirit without the stress of the high streets. We guarantee it’ll soon become an annual ritual.

This autumn we took time out of our daily grind and headed up onto Dartmoor to start picking our wild sloes. With the fresh, crisp air and those beautiful moorland colours, autumn is the perfect time for picking sloes; they're at their ripest and are fairly easier to find.

Foraging for sloes in autumn also allows you enough time for the alcohol to soak up their beautiful flavour, not to mention that gorgeous berry red colour to get you in the mood for the Christmas season.

For storage, we like to use Kilner Jars – they’re the prefect size, are easy to pour and, of course, they’re air tight making them perfect for batch production for all your friends and family! 



  • 280g ripe sloes, washed
  • 140g sugar
  • 600ml of gin


  1. Put the sloes in a 1 litre Kilner jar, pour over the sugar and the gin. Close the lid and shake.
  2. Store the jar preferably in a dark cupboard, shaking once every day until sugar has all dissolved.
  3. Depending on the preference, between 2- 6 months strain out the sloes, using a muslin-lined funnel placed in a bottle. We used our Kilner bottles.

Tip: If your gin looks slightly cloudy, filter out the offending particles using filter paper in a funnel.