At a workshop recently, I showed the guests how to make infused ice cubes and they loved it, so I wanted to share that here too.
The advantage of making infused ice cubes is that you can store them, so even though certain fruits and vegetables are perishable and any infused water that you make is past its best after a few days, you can still grab a few ice cubes from the freezer. I like doing this on days when I have time to spare in the kitchen, as I always thank myself for it later when I really don’t have time!
The other thing they’re good for is cocktails. I make some before I have a dinner party, just by infusing water with herbs such as rosemary or basil, pouring them into an ice cube tray to freeze, then serving them later for people to add to their drinks. It’s been really popular, and it has the other advantage when holding a dinner party that it’s something you can prepare well in advance. I find that many herbs and spices, such as rosemary, cardoman or tarragon, go well with gin. The clean taste of vodka is also good to use as a “background” spirit for other, stronger flavours. As the ice melts, the flavour permeates the cocktail more thoroughly and the taste gets more distinct.
Try infusing ice cubes with ideas of your own and being unafraid to experiment.
During the day when alcohol isn’t (usually!) on the menu, infused ice cubes are a good way to make water more interesting. I cut several lemons into small pieces, including the skin, then add to mineral water and put the whole lot in an ice cube tray. It makes it easy to have a glass of lemon-flavoured water in the mornings before starting the day, without having to faff around with fruit and knives as I’m rushing to get ready. Another interesting flavour to use is lavendar. The infused cubes gradually give off a perfumed flavour which makes plain old water downright charming. It’s an ideal flavour for water in the afternoon, with some biscuits or a piece of fruit.
Try infusing ice cubes with ideas of your own and being unafraid to experiment. It’s especially useful if you’ve got herbs or fruit lying around which might go off any time soon. This is a way of using them up which will save you time later on, and save waste. I’m always on the hunt for new combinations when it comes to water infusions, so do get in touch and let me know if you find a good one along the way.