I have added pieces of 24 carat gold to a bottle of water and they stay at the top rather than sink to the bottom which makes the water unpresentable. How I can make edible gold leaves sink in spring water? I need it to still be safe for drinking, so I can’t include any additives.
It's floating because of surface tension, so your options are: reduce the surface tension with an edible surfactant (frequently used surfactants in cooking include: egg yolk, soy lecithin, and mustard), or add water on top of the gold leaf to get it below the surface (eg: spray them with a spray bottle until they sink).
Take a look at this post about the same problem with gold flakes in honey. I blamed air bubbles.
If air bubbles is the problem, you might try stirring or shaking the container.
Another thought might be a layer of oil on the gold. You could try adding soap to disolve the oil. That would not be edible, but it would tell you something about the problem.