These strawberry ice cubes are a great way to enjoy the flavor of fresh and fruity strawberries in any beverage you like! You can even make clear ice with strawberries for a stunning display in all your cocktails and mocktails!
I'll email this recipe post to you so you can have it for later!
Prevent your screen from going dark
Equipment
1 ice cube tray
1 pairing knife
1 small cutting board
Ingredients
200gramsFresh Strawberriesabout 1 cup, or half a pint
340gramsfiltered water1.5 cups, or 12 ounces
Instructions
Wash berries. Wash your berries well to remove any dirt or other impurities.
200 grams Fresh Strawberries
Slice berries. Trim, hull, and slice the berries.
Put into tray. Place 2-3 strawberry slices in each section of an ice cube tray.
Fill with water. Fill the ice cube trays with water.
340 grams filtered water
Freeze. Place the ice cube trays in the freezer for 6-8 hours, or until the cubes have frozen solid.
Store. Remove the cubes from the ice cube tray and store them in a zip top bag for up to 3 months. Add them to any beverages you like!
Notes
โน๏ธ troubleshooting tips
nail the positioning - in order to be sure you can really see the berries well in the cubes, place the berries sliced side down in the tray.
get clear cubes - normally, making clear ice at home without a specialty ice maker involves boiling water and freezing it while itโs still hot. I do not recommend this method as the hot water can damage the delicate strawberries. Use distilled water to minimize impurities in the water. This helps the ice to freeze more clearly. For TRULY CLEAR CUBES, I love speciality clear ice molds from the brands True Cubes and Clearly Frozen (affiliate links).
use enough berries - put 2-3 slices of strawberries in the tray up against the bottom and sides of the ice cube tray ensures that the strawberries will be pushed to the edges of the cubes. This helps you to see the slices once they freeze. Otherwise, the berries will float to the middle of the cubes while freezing and you wonโt be able to see them clearly.