Posts Tagged ‘ice cubes’

Spring Flowers + May Showers

May 25, 2016

Spring seems to have passed us by. Everytime I think it is safe to put the sweaters and boots away, the temperature dips, and the skies open up. With Memorial Day just coming up this weekend, it’s time to think about summer!

In our quest to find springtime, we have become obsessed with edible flowers. We used them to garnish a blueberry tart this weekend, and now we want to put them on absolutely everything! Avocado toast with tiny little pansies? Crostini with mini violets? Salads tossed with colorful blooms? What a way to make day to day foods look festive, and dare we say fancy?!

We even added them to our ice cubes, creating beautiful crystaline blocks that will make even sparkling water seem special.

Flower ice cubes

Simply rinse the petals and freeze them in an ice cube tray until ready to use. We added a couple of blueberries here and there for variety. To avoid cloudy ice, use purified water to eliminate the chlorine and impurities found in tap water. Many people suggest boiling and cooling the water, and repeating, before pouring the water into the trays. We used filtered water, and got fairly clear cubes void of any unwanted flavor.

Flower ice cubes

The flowers you use need to be selected for more than just their beauty. It is important to use organic flowers that haven’t been sprayed with pesticides, to avoid unnecessary chemicals seeping into your food. Even more importantly, you must select non-toxic blooms that are completely edible. Some examples of those are violets, dianthus, nasturtiums and hollyhocks. Other flowers, such as roses,chrysanthemums, tulips and lavender have edible petals only.


Flower ice cubes

We purchased ours from Windfall Farms at the Union Square Greenmarket in New York City, who had an incredible selection of fresh, beautiful and pesticide free edibles. They are at the market on Wednesdays and Saturdays.

Photos: Spencer Jones | glasshouse assignment

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Kitchen Tips Tuesday: Artisanal Ice Cubes

October 28, 2014


Last week we read an article about a  new D.C. restaurant that is charging for it’s “artisanal icecubes”, and we were aghast.

Seriously? A charge for ice? And WTF is artisanal ice anyways?
According to the founders of Second State, the establishment in question, these ice cubes are perfectly clear and made from filtered water so there is no mineral taste to effect your drink. The bartender will chip the ice off the block so that all 8 corners are spherical and will “sit like an iceberg” in your drink. These “hand-cut rocks,” as the establishment refers to them, are produced by artisanal ice company Favourite Ice, and cost $1 per cube. (No thank you spell check, that fancy spelling was intentional.)

How pretentious can you get?!

For those of you who are intrigued and want to try this at home, simply boil filtered water, and freeze it. Viola! Clear, “non-minerally” icecubes, free of charge.

photo: Glasshouse Images

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Kitchen Tips Tuesday: Fruit Ice

June 24, 2014


Summer is here and the days are starting to heat up. It’s more important than ever to drink lots of water to keep cool, and stay hydrated. This trick adds a little fun and flavor to your water pitcher, by freezing pieces of fruit right into the ice cubes.

In a large ice cube tray, place slices of lemon, lime,orange or other fruit into the wells of the tray. Add water and freeze until solid.

The end result are beautiful fruit filled ice cubes that add a hint of taste to your water as they melt.

Delicious and nutritious! Yum!

photo: Glasshouse Images


Unrecipe of the Week: Fresh Lemonade

July 1, 2013

It’s officially summer, and that means lemonade season. Fresh, homemade lemonade is delicious, and adding just a little bit to a glass of water, or iced tea is a great way to get extra flavor without a lot of added calories, or the dreaded high fructose corn syrup present in many store bought brands.

It’s easy to make and well worth the trouble.


Fresh Lemonade:

Make simple syrup by combining 1 cup of water and 1-½ cups of sugar in a saucepan and bring to a boil, stirring to allow sugar to dissolve. Set aside to cool.

Squeeze the juice of about 8 lemons. This should yield you about 1-½ cups of juice.

In a large pitcher, mix the lemon juice, about 6 cups of cold water, and the simple syrup. Taste the mixture as you go. You may not need all the syrup if you like your lemonade on the tart side. You may wish to add more water, if it tastes too strong.

Add ice cubes to the pitcher, and enjoy!

Personalize it:

You can add fresh raspberries, blueberries or strawberries to give the lemonade a flavorful twist.  If you want to get fancy, freeze the berries with water to make festive, fruity ice cubes. Garnish with fresh mint leaves, or lemon slices for added zest.

photo: Glasshouse Images 

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