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Make Ice Cubes Yourself: Without a Shape, With Taste And In Large Quantities

Cold refreshments are a real treat on hot days. An important ingredient for this is ice cream. Here you can find out how to make ice cubes quickly and easily yourself – even if you have a suitable mold for it at home.

Cool thing: make ice cubes yourself

With or without a mould: making ice cubes yourself is easy and simple. The only thing you should plan ahead for is that water, regardless of its shape, takes time to freeze. Plan at least two hours: That’s how long it takes if you want to make ice cubes yourself that are no longer liquid on the inside. If that doesn’t bother you, you can also shorten the freezing time. For our watermelon smoothie, for example, semi-frozen ice can also be used. Other drinks, on the other hand, are a feast for the eyes and beautifully shaped, firm cubes of ice simply look better – for example in an espresso tonic.

Make clear ice cubes yourself

If you would like to make transparent ice cubes yourself, which may be uneven, you can do this very well without a mold. Simply fill a bag half full with water, tie with rubber bands and place in the freezer. If the contents are frozen, you can carefully crush the ice in the bag wrapped in a towel with a heavy object, or you can take it out and knock off specific parts – but watch out for pieces flying around. If you prefer to make ice cubes yourself without plastic, you can also use freezer-safe glasses.

If you prefer well-formed ice cream, you can use the classic ice cube molds. If you don’t have any on hand, the inner packaging of chocolates and sweets can also be used. In molds you can easily make ice cubes with taste yourself. Simply put a grape, berry, or other fruit in the mold and pour in water. Or fill in fruit purees, juice, or soft drinks for freezing.

Make a large number of ice cubes yourself

If the summer party is coming up with lots of cool drinks and a big bowl, you probably have to make a lot of ice cubes at once. A large bag or many molds, which you empty into storage containers in between, work well for this. Another trick: Freeze the drinks straight away and let them thaw before serving. You can use this to make iced coffee, for example.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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