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 ⅓ 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 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: 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 ⅓ cup (80ml) pineapple juice between 6 moulds of a 12 x 30ml-capacity ice cube tray. Divide ⅓ cup (80ml) coconut milk between the remaining moulds and freeze for 30 minutes. Top up moulds with ⅓ cup (80ml) pineapple juice and ⅓ 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, ⅓ 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 ⅓ cup (80ml) peach nectar between the remaining 6 moulds and freeze for 30 minutes. Top up moulds with the remaining raspberry mixture and ⅓ 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.