Elegant Designer Ice Cubes To Serve Your Guests

Looking for a pretty cool way to dress up summertime drinks? Try our technique for taking plain ice cubes from everyday to extraordinary simply by studding them with fresh fruits, vegetables, herbs, and flowers.

By DARCY LENZ

These striking blocks bring a pop of color and a hint of flavor to cocktails, punch, lemonade, or even plain water. It’s a simple make-ahead process; using boiled, filtered water is key to crystal clear cubes. All else is up to your tastes. Mix and match by pairing ingredients like cucumber and mint to chill down a mojito, herbal thyme ice for lemonade, or purple pepper flowers for a spicy gin and tonic. Whether you’re having a few friends over for a casual patio supper or hosting a more formal affair, these ice cubes add a graceful touch to any festive setting.

Wow! You’ve Got to Try These Decorative Ice Cubes

Photo: Jennifer Causey
Looking for a pretty cool way to dress up summertime drinks? Try our technique for taking plain ice cubes from everyday to extraordinary simply by studding them with fresh fruits, vegetables, herbs, and flowers.

Blueberry Lime
1.) Bring 3 cups filtered water to a boil in a medium saucepan over high heat; remove from heat. Pour water into a large heatproof bowl; refrigerate 4 to 5 hours or until completely cool.

2.) Arrange 5 to 6 blueberries and 2 to 3 lime curls in each compartment of a large ice cube tray (Tovolo King Cube). Pour 1/4 cup cooled water into each compartment, or enough water to fill. Rearrange blueberries and lime curls as desired. Freeze trays 5 to 6 hours or until completely frozen. Remove trays from freezer, and allow to sit at room temperature 3 to 4 minutes to allow frost to melt.

Strawberry
1.) Bring 3 cups filtered water to a boil in a medium saucepan over high heat; remove from heat. Pour water into a large heatproof bowl; refrigerate 4 to 5 hours or until completely cool.

2.) Arrange 1 strawberry half or 2 to 3 thin vertical strawberry slices in each compartment of a large ice cube tray (Tovolo King Cube). Pour 1/4 cup cooled water into each compartment, or enough water to fill. Rearrange berries as desired. Freeze trays 5 to 6 hours or until completely frozen. Remove trays from freezer, and allow to sit at room temperature 3 to 4 minutes to allow frost to melt.

Thyme
1.) Bring 3 cups filtered water to a boil in a medium saucepan over high heat; remove from heat. Pour water into a large heatproof bowl; refrigerate 4 to 5 hours or until completely cool.

2.) Arrange 1 to 2 fresh thyme sprigs in each compartment of a large ice cube tray (Tovolo King Cube). Pour 1/4 cup cooled water into each compartment, or enough water to fill. Rearrange thyme as desired. Freeze trays 5 to 6 hours or until completely frozen. Remove trays from freezer, and allow to sit at room temperature 3 to 4 minutes to allow frost to melt.

Lemon
1.) Bring 3 cups filtered water to a boil in a medium saucepan over high heat; remove from heat. Pour water into a large heatproof bowl; refrigerate 4 to 5 hours or until completely cool.

2.) Arrange 1 to 2 thin lemon wheels or 2 to 3 thin lemon slices in each compartment of a large ice cube tray (Tovolo King Cube). Pour 1/4 cup cooled water into each compartment, or enough water to fill. Rearrange lemons as desired. Freeze trays 5 to 6 hours or until completely frozen. Remove trays from freezer, and allow to sit at room temperature 3 to 4 minutes to allow frost to melt.

Cucumber Mint
1.) Bring 3 cups filtered water to a boil in a medium saucepan over high heat; remove from heat. Pour water into a large heatproof bowl; refrigerate 4 to 5 hours or until completely cool.

2.) Arrange 1 to 2 thin cucumber slices and 2 to 3 fresh mint leaves in each compartment of a large ice cube tray (Tovolo King Cube). Pour 1/4 cup cooled water into each compartment, or enough water to fill. Rearrange cucumbers and mint as desired. Freeze trays 5 to 6 hours or until completely frozen. Remove trays from freezer, and allow to sit at room temperature 3 to 4 minutes to allow frost to melt.

Fresh Flower
1.) Bring 3 cups filtered water to a boil in a medium saucepan over high heat; remove from heat. Pour water into a large heatproof bowl; refrigerate 4 to 5 hours or until completely cool.

2.) Arrange 1 edible flower in each compartment of a large ice cube tray (Tovolo King Cube). Pour 1/4 cup cooled water into each compartment, or enough water to fill. Rearrange flowers as desired. Freeze trays 5 to 6 hours or until completely frozen. Remove trays from freezer, and allow to sit at room temperature 3 to 4 minutes to allow frost to melt.

Hibiscus
1.) Bring 3 cups filtered water to a boil in a medium saucepan over high heat; remove from heat. Pour water into a large heatproof bowl; refrigerate 4 to 5 hours or until completely cool.

2.) Arrange 1 wild hibiscus flower jarred in syrup in each compartment of a large ice cube tray (Tovolo King Cube). Pour 1/4 cup cooled water into each compartment, or enough water to fill. Rearrange flowers as desired. Freeze trays 5 to 6 hours or until completely frozen. Remove trays from freezer, and allow to sit at room temperature 3 to 4 minutes to allow frost to melt.

http://www.cookinglight.com/

Artisanal ice is made in a special type of freezer called a Clinebell machine—the same device that ice sculptors use to form the blocks they carve into statues for weddings and bar mitzvahs.

Lay Off the Artisanal Ice, You Ignorant Hipsters – Mother Jones

https://www.motherjones.com › 2014/10

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