Now here’s a simple, cool idea: Freeze slices of lemon in a cupcake baking sheet, then add to your water pitcher for coolness and a twist of lemon. Love it. Reminds me of a coffee shop on the North Fork that adds frozen coffee ice cubes to ice coffee so it won’t get watered down. Brilliant!
It’s even better than that when you realize than freezing lemons produce bergamot flavors (See http://www.cookingissues.com/2011/06/17/raw-deal/)
Non watering, bergamot flavored ice-cubes. Beat that plain ice-cube :)
Aug 16th, 2011 / 6:37 am
We should try it with cucumbers because cucumber water is the best kind of water, or one of them, at least.
Aug 16th, 2011 / 10:01 am
how do you get them out?
Aug 16th, 2011 / 11:20 am
Try using a silicone backing sheet and they’ll pop right out!
Aug 16th, 2011 / 3:19 pm
They actually pop right out of the pan. I know because I took that photo the day before my housewarming party and used them in pitchers of water. :) I think I will try them with strawberries and mint next time…
Aug 17th, 2011 / 2:34 pm
Here’s the original post…I actually used both lemon and lime because I’m fancy like that.
http://industriousjustice.blogspot.com/2011/07/how-lemon-lime-ice-cubes.html
Aug 17th, 2011 / 2:36 pm
it is easier if you cut in smaller peices and use ice cube tray
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