We thought our own ice cube tips were creative: freezing coffee, fruit, herbs, juice, lemonade, vegetables, tea, wine—even bouillon for Bloody Marys.
We don’t like melting ice cubes to dilute our drinks, so we freeze the same liquid (e.g. iced tea cubes for iced tea) or a complimentary flavor (e.g., blueberry or other fruit juice ice cubes for that lemonade).
Then we saw these clever cubes, from Sherry Chen of Personal Creations, who has kindly provided them for today’s tip.
They turn an everday beverage—water, a glass of milk, iced tea or coffee, cocktails and mocktails—into something truly special.
SHERRY CHEN’S TIPS FOR PERFECT FLAVORED ICE CUBES
Whether for a party or a refreshing day at home, a flavored ice cube will always add style, says Sherry.
Making unique flavored ice cubes is simple. Here are a few things to keep in mind when prepping.
Use filtered water. It makes a clearer cube. Depending on your local water, tap water can sometimes cloud the ice, making it difficult to see the beauty inside.
If you want your cubes to freeze quickly, use boiled water. Here’s the explanation of this paradox.
Don’t keep checking on them. Once you’ve prepared the ice, let it sit for at least 3 hours. Checking it and taking it out of the ice tray will only stall the process.
Tilt your tray to make layered ice cubes. Pour the first layer first and freeze for about an hour. Repeat as necessary.
Don’t expect inclusions to stay in place. Whether it’s fruit or a piece of candy, ingredients often float away from their original spot. Make sure you place ingredients in different spots in each cube, to achieve a good variety.
Make sure everything is edible. If you’re using lavender, rosebuds or other flowers, for example, be sure to use the organic variety, grown without pesticides. There’s plenty of edible glitter to be had.
Use coconut milk for white ice cubes. If you want to achieve a bright white, coconut milk is your go-to. Regular milk is too watery and almond milk gives a brown tint. For best results, use full-fat coconut milk or creamer.
ICE CUBE RECIPES
The subhead reminds us of the joke about the cook who was so stupid, he forgot the recipe for ice.
But these isn’t ice: They’re frozen flavor art.
Here are five of Sherry’s ice cube recipes. You can find five more here.
Latte Cubes. Freeze the milk layer first, top with cold espresso and re-freeze. Pair with coffee or milk.
Ice Cream Cubes. Make ice cubes from your favorite ice cream, to pair with milk or coffee. Tip: Melt the ice cream (let the pint come to room temperature on the counter)l; then mix in a bit of milk for consistency. Garnish as desired.
Smoothie Cubes. Use coconut milk and juices. Pour the first layer, tilt the ice tray, freeze and repeat with the next two layers. Pair with smoothies, milk or juice.
Matcha Cubes. Thoroughly blend matcha powder with milk. Pair with iced matcha tea, other green iced tea or milk
Jewel Cubes: Edible glitter dissolves in water to create pretty hues. You can make them even if you don’t have a jewel-shaped ice cube tray. Pair with cocktails and mineral water.
Garnishing The Cubes
You can add even more festivity to the ice cubes with a garnish on top of the cube.
When the cubes have frozen into a slurry state, quickly remove and shake on your choice of whatever goes with the beverage:
Dragées or pearls
Edible gold or silver glitter or stars
Herbs or spices
Sprinkles or non-pareils
Cherry Ice Cubes
Chocolate Ice Cubes In Vanilla Milk
Coconut Water Ice Cubes
Flower Ice Cubes
Frozen Fruit Ice Cubes
Ice Cube Art With Fruits & Herbs
Iced Tea Ice Cubes
More Flavored Ice Cubes
Red, White & Blue Ice Cubes
Strawberry Thyme Ice Cubes
Valentine Ice Cubes
MORE ICE CUBE RECIPES
Other Things To Freeze In An Ice Cube Tray
And take a gander at:
 Latte ice cubes (photos 1-5 courtesy Personal Creations.
 Ice cream cubes melt creaminess and flavor into the drink.
 Smoothie ice cubes.
 Matcha ice cubes.
 Jewel ice cubes.
 Latte ice cubes in a glass of milk (photo courtesy Rabbit Food For My Bunny Teeth).