We love: Flavour-infused ice cubes

If the temperature outside is soaring, don’t sweat: just drop a couple of these fruity jewels into a tall drink, put your feet up and watch the heat melt away.

cucumber and lime ice cubes

Using a hand-held stick blender, blend 100g chopped Lebanese cucumber and ¼ cup (60ml) coconut water until smooth. Divide half the cucumber mixture between 6 moulds of a 12 x 30ml-capacity ice cube
tray. Divide cup (80ml) coconut water between the remaining 6 moulds. Top each mould with 1 thin slice of lime and freeze for 30 minutes. Top up moulds with remaining cucumber mixture and cup (80ml) coconut water, alternating layers, and freeze for a further 30 minutes or until frozen. Pop out and serve in your desired drink. Makes 12.

Serving suggestion: This refreshing flavour is perfect with gin and tonic or to add to sparkling mineral water with a dash of elderflower cordial.


coconut and lychee ice cubes

Using a hand-held stick blender, blend 150g peeled, pitted and chopped lychees and ¼ cup (60ml) coconut water until smooth. Divide half the lychee mixture between 6 moulds of a 12 x 30ml-capacity ice cube tray. Divide ⅓ cup (80ml) coconut water between the remaining 6 moulds and freeze for 30 minutes. Top up moulds with the remaining lychee mixture and ⅓ cup (80ml)  coconut water, alternating layers, and freeze for a further 30 minutes or until frozen. Pop out and serve in your desired drink. Makes 12.

Serving suggestion: These tropical ice cubes will freshen up a vodka soda or simply serve with sparkling mineral water and mint leaves.


ginger beer and orange ice cubes

Divide ⅓ cup (80ml) ginger beer between 6 moulds of a 12 x 30ml-capacity ice cube tray. Divide ⅓ cup (80ml) orange juice between the remaining moulds and freeze for 30 minutes. Top up moulds with ⅓ cup (80ml) ginger beer and ⅓ cup (80ml) orange juice, alternating layers, and freeze for a further 30 minutes or until frozen. Pop out and serve in your desired drink. Makes 12.

Serving suggestion: The tangy citrussy flavour of these ice cubes make them perfect in a tumbler of whiskey, or add to sparkling wine with a dash of fresh orange juice.


blood orange swirl ice cubes

Divide ¾ cup (180ml) blood orange juice between moulds of a 12 x 30ml-capacity ice cube tray and freeze for 15 minutes or until just beginning to freeze. Top up with ¾ cup (180ml) orange juice to create a swirled effect and freeze for a further 45 minutes or until frozen. Pop out and serve in your desired drink. Makes 12.

Serving suggestion: Use these ice cubes as a delicious base for your Campari and soda. You can buy blood orange juice, either fresh or in cartons, from delis and greengrocers.


pineapple and coconut ice cubes

Divide cup (80ml) pineapple juice between 6 moulds of a 12 x 30ml-capacity ice cube tray. Divide cup (80ml) coconut milk between the remaining moulds and freeze for 30 minutes. Top up moulds with cup (80ml) pineapple juice and cup (80ml) coconut milk, alternating layers, and freeze for a further 30 minutes or until frozen. Pop out and serve in your desired drink. Makes 12.

Serving suggestion: This pine-coconut mix is a great match for white rum or spiced rum – just top up with pineapple juice and soda water.

 

raspberry and peach ice cubes

Using a hand-held stick blender, blend ½ cup (80g) frozen raspberries, cup (80ml) coconut water and 1 tablespoon icing (confectioner’s) sugar until smooth. Divide half the raspberry mixture between 6 moulds of a 12 x 30ml-capacity ice cube tray. Divide cup (80ml) peach nectar between the remaining 6 moulds and freeze for 30 minutes. Top up moulds with the remaining raspberry mixture and cup (80ml) peach nectar, alternating layers, and freeze for a further 30 minutes. Pop out and serve in your desired drink. Makes 12.

Serving suggestion: Drop one of these fruity ice cubes in a flute of sparkling wine or champagne just before serving, for a fizz that’s ideal for toasting the summer.

Tip: You can play with the layers and flavours of your ice cubes by varying the amount of liquid you pour into each mould.

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