10 mins plus freezing
Super easy
makes 15
About the recipe
It’s super-important to stay hydrated, but it doesn’t need to be boring! Inspired by your favourite cocktail flavours, make these beautiful mocktail ice cubes to keep things fun and fresh. Once frozen, just click them into a glass and top up with soda – delicious!
Ingredients
PIÑA COLADA
2 sprigs of fresh mint
1 x 227g tin of pineapple chunks in juice
330ml coconut water
MOJITO
1 lime
2 sprigs of fresh mint
STRAWBERRY DAIQUIRI
2 sprigs of basil
4 ripe strawberries
PALOMA
1 red grapefruit
1 lime
SIDECAR
1 orange
1 lemon
Top Tip
If using water to make your ice cubes, make sure it’s filtered, or water that’s been boiled and cooled, to make sure your ice cubes are nice and clear.
Method
For the piña colada ice cubes: pick the mint leaves and tips from their stalks and scatter evenly into an ice cube tray*. Drain the pineapple chunks, reserving the juice, and add one chunk to each compartment. Pour in the coconut water, topping-up with reserved pineapple juice to taste, then freeze.
For the mojito ice cubes: use a vegetable peeler to remove the lime zest in strips, then finely slice into long thin strips and divide between an ice cube tray, twirling and twisting them slightly as you go. Squeeze the lime juice evenly between the compartments, then pick the baby mint leaves and tips from their stalks and add those, too. Top up with water (see tip) and freeze.
For the strawberry daiquiri ice cubes: pick the basil leaves from their stalks and scatter evenly into an ice cube tray. Hull the strawberries, then finely grate half and divide evenly between the compartments. Delicately slice the remaining strawberries and arrange nicely in the compartments. Top up with water (see tip) and freeze.
For the paloma ice cubes: trim the top and bottom off the grapefruit, then use a pairing knife to remove the pith and skin. Working over a bowl to catch any juice, carefully remove each segment and divide evenly into an ice cube tray, drizzling over any reserved juice. Cut the lime into half moon slices and add to the compartments, too. Top up with water (see tip) and freeze.
For the sidecar ice cubes: trim the top and bottom off the orange, then use a paring knife to remove the pith and skin. Working over a bowl to catch any juice, carefully remove each segment, halve them and divide evenly into an ice cube tray, drizzling over any reserved juice. Use a vegetable peeler to remove the lemon zest in strips, then finely slice into long thin strips and divide between the compartments, twirling and twisting them slightly as you go. Squeeze the lemon juice evenly between the compartments, then top up with water (see tip) and freeze.
* This recipe was tested in a 15-hole ice cube tray – scale the quantities up or down depending on the size of your tray.
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