Ice, Ice Baby

I have been hacking the humble ice cube tray for years. Now the sun is furtively peeking out from behind the clouds, let me open your mind to a world of chilly wonder. Just follow my tips below and once fully frozen, stick the cubes in a ziplock bag and label/date contents clearly.

Coffee
Made a pot? Had 5 cups? Jazzed up like a monkey on speed? Heart palpitations? The last cold cup just going to be thrown away? HELL NO, SON! Pop that bad boy in your ice tray. You want a cheap-ass Frappuccino? Frappu-welcome, bitches.

Image source: Samantha's Brewed Awakening

Wine
Sometimes (rarely) I can’t finish a bottle of wine. When this happens I freeze it. Then you can plop them into sauces at the opportune moment. Or, more likely make sangria / wine slushies (I like pineapple juice and a handful of Chablis cubes - Summer in a freaking glass, home girl).

Image source: The Kitchn

Speaking from horrible, horrible experience, I cannot emphasise my introductory labelling point enough as we move from white wine to stock.

Stock
The best culinary results come from the best raw ingredients. In an ideal world we’d all be making our own stock from scratch. “Ain’t nobody got time for that!” I hear you screech. Well, actually it’s not that hard. Next time you have a roast just boil up the bones (and/or giblets) with a few veggies (check here for a good Jamie version if you don’t have a family recipe). Reduce by half to concentrate then when you want to use some just dissolve in boiling water. If stored properly, it lasts about four months and saves using up all your Tupperware.

Image source: Saucy Cuisine

Repeat for vegetable, fish and beef stocks. Also a good ‘ice lolly’ for the dog.

Spinach
Stay with me here, stud. Spinach + a bit of water blended and then frozen is a great way to save the leaves from going bad if you’ve bought a value pack. Add to smoothies for extra iron – hidden in a berry blitz or out and proud in an apple concoction it is delicious. Remember: if you eats your spinach you’ll be strong to the finish! I’ve always had a thing for sailors...

Image source: Rowdy Stroudy

Anyway…you can do the same with herbs or other green leaves for seasoning soups, etc.

The big finish
So this isn’t strictly sticking with the ‘leftovers’ theme but how great is this idea: tomato chili and cucumber basil cubes?! First seen for a DIY Bloody Mary bar but the cucumber ones would be lovely in Pimms.

Image source: Food and Wine

This got me thinking about other ‘ice’ combos. How about grapefruit and lime for Palomas, or mint infused water for juleps, lemon and rosemary for a jumped up Collins. Possibilities are endless. Maximum cool points (pun intended).


I recommend this silicone tray with holder from Amazon. It’s a beast.

Now go get your summer on!