News nibbles - FLAVOUR OF THE MONTH Fruit cubes.
Cut melon and/or kiwi fruit into cubes and freeze. Add to water or juices (they're particularly good in fizzy water), or just eat as a fun frozen snack.
Freeze cold espresso in an ice cube tray. Shake 50ml vodka with 25ml Baileys in a shaker with some ice, then strain into a glass with the frozen coffee. Coffee ice cubes are also great into cold milk or tonic water.
Olives & brine
Pop whole pitted green olives in an ice cube tray and fill up with some of the brine from the jar. Freeze until solid. Add to chilled beverage for a speedy mocktail or cocktail.
kay, so ice probably doesn't sound like a flavour, but the changes it makes to the drinks or dishes it's added to are certainly as dramatic as any other ingredient. We all know sweet drinks loaded with ice taste much better than those without, but it's also worth considering how much ice you add. One small cube will melt faster than a whole handful, so if you're worried about things becoming too watery, then actually adding more ice is the right way to go, if a little counterintuitive.
Ice doesn't have to be just water either: by adding additional ingredients you'll find that their aroma and tastes are released in stages, giving you a gradual transformation from one set of flavours to another. Two drinks in one!
Not only what we're freezing in the cubes but also the shape of them has become more interesting. Nearly every shape and size you can think of is available now, from giant spheres that melt slowly in a glass of fine whisky to ice cubes shaped like sea creatures, pineapples, your favourite emoji or even the Death Star.
Here we've gathered some of our favourite ice-cube based ideas to keep you cool this month.
Mini grapefruit and orange
Freeze freshly squeezed orange juice and grapefruit juice in mini ice cube trays, keeping the two flavours separate. Serve scattered over a bowl of thick Greek yogurt with a few pinches of granola and a drizzle of honey.
Herbs & flowers
Try ice cubes in a green gazpacho. Freeze a mix of basil leaves, mint leaves and edible flowers such as pansies and nasturtiums into ice cube trays with water. Blitz a 160g bag of watercress, rocket and spinach salad, 1 tbsp fresh pesto, a handful mint leaves, 1 ripe avocado, 200g Greek yogurt and 2 tbsp sherry vinegar in a food processor until smooth. Garnish with a few basil leaves, a drizzle of olive oil and the ice cubes.
Freeze yogurt into ice cube trays. Blend 4 yogurt ice cubes in a blender with 1/2 avocado, 150g raspberries and 250ml milk until smooth. Serve with a drizzle of honey, if you like.
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