Perfect for summertime entertaining, these unique ice cubes were recently used in our Sangria La Puerta, served during our evening cooking/dancing class, Salsa Y Salsa. The herbed ice cubes were a lovely addition and truly made it feel like summer. Originally from our cookbook, Cooking with the Seasons at Rancho La Puerta by Deborah Szekely and Deborah M. Schneider, we’ve decided to share it here on the blog for you to experience this summer. Be sure to enjoy with our Sangria La Puerta recipe!
These beautiful ice cubes are made from equal parts fresh lemon juice and water, plus flower petals and herbs–mint, lemon balm, tarragon, cinnamon basil, dill, and thyme.
*Makes 2 Trays*
- 2 cups filtered water
- 2 cups fresh lemon juice, strained through a fine sieve
- Assortment of tiny, perfect herb leaves, flowers or berries
- Combine the water and lemon juice.
- Pour carefully into clean ice cube trays.
- Set one or two leaves or flowers in each cube, and push them under the surface of the water with a skewer.
- Freeze overnight.