Description
Transform plain water into a refreshing treat with these flavored ice cube recipes featuring mango, raspberry, peach, and kiwi.
Ingredients
Scale
- 1 large ripe mango, peeled and diced ((about 1 ½ cups))
- 1 large navel orange, peeled and segmented ((about 1 cup))
- 1 tablespoon honey or agave syrup (optional)
- 2 tablespoons fresh lime juice
- ½ cup water
- 1 cup fresh or frozen raspberries
- 1 cup water
- 2 tablespoons fresh lime juice
- 1 teaspoon granulated sugar (optional)
- 2 cups brewed tea ((black, green, or herbal, cooled to room temperature))
- 1 large ripe peach, peeled and diced
- 1 tablespoon maple syrup or honey
- 1 teaspoon lemon zest
- 2 medium kiwis, peeled and sliced
- 1 cup water
- 2 tablespoons fresh lemon juice
- 1 teaspoon agave nectar or honey
Instructions
- Combine diced mango, orange segments, water, and honey in a saucepan over medium heat; simmer gently for 5 minutes until fruit breaks down slightly. Remove from heat, stir in fresh lime juice, and puree the mixture using an immersion blender or standard blender until smooth. Strain through a fine-mesh sieve if desired, pour into ice cube trays filling compartments three-quarters full, and freeze for at least 4 hours until solid.
- Combine raspberries, water, and sugar in a saucepan over medium-low heat; simmer for 8 to 10 minutes while stirring occasionally until berries soften and release juices. Remove from heat, mash berries with a fork, stir in lime juice, and let cool to room temperature. Strain liquid through cheesecloth or a fine-mesh sieve to remove seeds and pulp, pour into ice cube trays, and freeze for approximately 4 hours until solid.
- Brew tea according to package instructions and allow it to cool completely to room temperature. In a blender, combine diced peach, maple syrup, and lemon zest; pulse briefly until peaches are chopped into very small pieces. Add the cooled tea and pulse again just to mix. Divide the mixture evenly among ice cube trays, strain out larger fruit bits if clearer cubes are preferred, and freeze for 6 hours or overnight until completely firm.
- Place sliced kiwis and water in a saucepan over low heat; simmer for 5 minutes until kiwi softens. Remove from heat, let cool slightly, then transfer to a blender adding fresh lemon juice and agave nectar. Blend until smooth, strain through a fine-mesh sieve to remove seeds if desired, pour into ice cube trays leaving space at the top for expansion, and freeze for 4 to 5 hours until solid.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
Keywords: To prevent sticking, place the filled tray in the freezer for 30 minutes before covering with plastic wrap once partially frozen. Ensure the liquid is fully cooled before freezing if serving with alcohol to maintain spirit integrity. Store in an airtight container to prevent absorbing odors from other foods in the freezer. Label freezer bags with the date as these are best used within 3 months for optimal flavor.