Add a burst of taste to water, tea, wine, smoothies or even soup
These recipes are so cool! Flavored ice cubes are all the rage — and for good reason. They are a great way to use fruits before they have time to spoil. Mix and match these recipes in a glass of water or seltzer to create your own concoctions. Grab some old-fashioned ice trays, and put summer heat on the rocks!
Apricot Orange Cubes
- 3 cups peeled, pitted, sliced apricots
- ¾ cup orange juice concentrate, thawed
- 1 (5½-ounce) can apricot nectar
Place the apricots, concentrate and nectar in a blender or food processor, and puree until smooth. Pour into ice cube trays, and freeze until solid. Transfer to a large zip-top bag, label and freeze.
Note: You can substitute fresh peaches, nectarines or plums for the apricots if desired.
Cucumber Herb Cubes
- 1 large cucumber, peeled and seeded
- 1 cup water
- ¼ cup torn basil or mint
- Pinch of salt
Place the cucumber, water, basil or mint and salt in a blender or food processor, and puree until smooth. Pour into ice cube trays, and freeze until solid. Transfer to a large zip-top bag, label and freeze.
Peach and Raspberry Cubes
- 2 fresh peaches, peeled and pitted
- ½ cup water, divided
- 2 teaspoons lime juice, divided
- 1½ cups fresh raspberries
Place the peaches, ¼ cup of the water and 1 teaspoon of the lime juice in a blender or food processor and puree until smooth. Spoon or pour into ice cube trays, filling each cube only halfway. Place the remaining water and lime juice along with the raspberries in the blender or food processor, and puree until smooth. Spoon or pour on top of the peach mixture. Carefully transfer to the freezer. When solid, transfer to a large zip-top bag, label and freeze.
Note: You can substitute fresh apricots, nectarines or plums for the peaches if desired.
Blueberry Lemon Cubes
- 1½ cups fresh blueberries
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- Water
Evenly divide the blueberries in ice cube trays, and drizzle with the lemon juice. Sprinkle with the zest, and top the cubes with water. Carefully transfer to the freezer. When solid, transfer to a large zip-top bag, label and freeze.
Note: You can substitute fresh blackberries or raspberries for the blueberries if desired.
Lemon Mint Cubes
- 3 lemons
- Mint leaves, washed
- Water
Juice and zest the lemons, and evenly divide in an ice cube tray. Place in the freezer for 30 minutes. Remove and top with mint leaves and water. Carefully transfer to the freezer. When solid, transfer to a large zip-top bag, label and freeze.
Note: You can substitute 4 limes for the lemons if desired.
Watermelon Lime Cubes
- ½ watermelon, seeded and cubed
- ¼ cup lime juice
- 2 teaspoons lime zest
- Water
Place the watermelon cubes and lime juice in a food processor, and puree until smooth. If necessary, add enough water to make the mixture pourable. Place in ice cube trays, filling only halfway. Freeze for 30 minutes. Remove and top evenly with the zest and either water or more of the watermelon mixture. Carefully transfer to the freezer. When solid, transfer to a large zip-top bag, label and freeze.
Note: You can substitute a large cantaloupe or honeydew for the watermelon if desired.
Cherry Mint Cubes
- 2 cups pitted cherries
- 3 tablespoons maraschino cherry juice
- Water
- Mint leaves, washed
Place one cherry in each ice cube section. Mix the cherry juice with 3 tablespoons of water. Using a teaspoon, top each cherry with the juice mixture. Place in the freezer for 25 minutes. Remove and top with mint and water. Carefully transfer to the freezer. When solid, transfer to a large zip-top bag, label and freeze.
Simply Frozen Fruit
Line a rimmed baking sheet with parchment and add fresh blackberries, blueberries, raspberries or a mixture. Place in the freezer until the berries are solid. Transfer to a zip-top freezer bag, label and freeze.
Alternative: Using a melon baller, scoop watermelon, honeydew, cantaloupe or a mixture, and follow the same directions as above.
Frozen Herb Cubes — Drop into soups, stews, casseroles, mashed potatoes or pasta!
Harvest and wash basil, parsley, thyme, rosemary, sage, lemon balm, mint, tarragon or chives (or a mixture), and blot dry with paper towels. Either finely chop or puree the herbs in a food processor. If using a food processor, add a tablespoon or more of water or stock. If desired, add some chopped green onions.
Evenly spoon into an ice cube tray, and fill with more water or stock. Freeze until solid and transfer to a zip-top freezer bag, label and freeze.
Frozen Green Cubes — If you have purchased too much spinach or kale and can’t use it all before it starts to deteriorate, this recipe is for you. Invest just a bit of time now, and you’ve got a nutritional booster shot for your next smoothie!
Wash and shake dry enough spinach or kale to fill a blender. Place in the blender, and add enough water to help it puree nicely. This will be around ¼ cup. If you are going to use the cubes in savory recipes, you can substitute stock for the water.
Spoon or pour into ice cube trays, and freeze until solid. Transfer to a labeled and dated freezer bag, and return to the freezer.
Savory Roasted Garlic Cubes
Roasting garlic: Preheat the oven to 375 degrees. Cut off the top of three or four garlic bulbs with a sharp knife to expose the cloves. Place with the cut side up in a lightly greased pie plate. Drizzle a teaspoon of olive oil over each bulb, and sprinkle with salt and pepper if desired. Cover with aluminum foil, and bake for 40 minutes. Uncover and allow to cool at room temperature for 15–20 minutes.
Grab the bottom of each bulb, and squeeze the cloves out. Mash the cloves, transfer to the lightly greased molds and freeze.
Savory Roasted Red Pepper Cubes
Roasting peppers: Preheat the oven to 500 degrees. Cut the peppers into quarters or halves, and remove the seeds and stems. Place on a lightly greased baking sheet, and roast until the skins char. Watch carefully because the amount of time depends on the thickness of the peppers. Remove from the oven and immediately transfer with tongs to a heavy-duty zip-top bag. Seal and allow to cool.
When cool enough to handle, remove the skins and puree in the food processor. Transfer to the lightly greased molds and freeze.
