Hi, friends and happy Monday! I hope you had a great weekend. Did you do anything fun? Try any new recipes? Watch any good movies? Last Saturday we tore up our kitchen for what was intended to be a relatively quick and inexpensive interim renovation, but which is proving to be a much more involved project than we anticipated. Of course. So more than a week later my house is a certified renovation zone once again after taking a much needed break from any major projects since last fall when we wrapped up our living room renovation. (Which followed on the heels of our dining room renovation last summer.) This week we’re hoping to make some big decisions so we can start moving toward wrapping things up over the next couple of weeks, and then it will be onto the next project! We have a bunch planned for the summer months, assuming it ever stops raining and ever feels like summer. All of this being the perfect segue to introduce these very summery berry and herb ice cubes. They are the perfect way to jazz up everything from cocktails to lemonade to your water bottle that you tote back and forth to the office. Plus, they’re just as easy to make as you’d think! If you can make ice, you can make fancy ice.
The gist of this is simple! I’m thinking you’ve guessed that by now. Wash and de-stem your choice of berries. Snip or pull off a mix of rosemary, mint and basil leaves or the other herbs of your choosing. Fill each compartment in an ice tray with a combination of berries and/or or herbs, top with water and freeze. Yup. That’s it! In addition to using them directly in drinks where they’ll infuse your beverage with a hint of berry and herb flavor, you can also use these ice cubes to fill up an ice bucket. Tuck a bottle of champagne in the bucket or a handful of champagne splits and you’ll have an instant party. If you’re like me and you have a summer of parties and showers coming up, tuck this one away in your inspiration file! These little ice cubes will instantly make you a star hostess.
[Art direction by Cyd Converse | Photos by Alice G. Patterson.]