Easy - takes 10 minutes for these pretty and flavorful ice cubes
Dress up your New Year's cocktails with botanical ice cubes. Easy to make!
1. Wash and dry herbs well. Use only the leaves, not stems, and choose the healthiest leaves.
2. Cut off top third of herbs and roughly chop.
3. Fill the ice cube trays with the herbs. Place as many or few as you wish into each cube.
4. Fill each cube halfway with water. Freeze.
5. Fill each cube to the top with other half of water and freeze again.
Herb-infused ice cubes can be frozen and stored in the freezer for months.
Herbs that freeze well:
Herbs with delicate leaves, such as parsley and basil do well. So do dried rose petals and lavender. Just about any kind of herb tolerates freezing in ice well. Any type of edible flower or herb can be used: chamomile, nasturtium, viola, mint, cilantro, rosemary etc.
To cook with frozen herbs, unlike dried herbs and their concentrated flavor, frozen herbs can be used in the same proportion as fresh ones.