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Making decorative ice cubes couldn’t be easier, but always makes the recipient feel special. So impressive and pretty, decorative ice cubes are perfect for entertaining, and are guaranteed to bring the hostess quite a few compliments.
Get creative! Make ice cubes suited to particular drinks. For example, make pineapple ice cubes for a pina colada, or mint sprig ice cubes for Mint Juleps, and lemon ice cubes for iced tea. Better yet, freeze your favourite juice into ice cubes for flavorful, non-diluted chilled drinks like the frozen tomato juice ice cubes in a Bloody Mary pictured left. There are endless variations on this idea, and the ingredient options below are just the beginning of what you could make.
Do you have a favorite juice or juice mix you like to freeze into ice cubes? What beverage do you like to use your decorative ice in? Water, iced tea, sparkling water, sangria, or summer cocktails? Tell us, we’d like to know!From author Jane Maynard – contributor on makeandtakes.com. She is the writer and founder of the food blog This Week for Dinner and editor of FoodPress.com
Ingredients:
– Lime Sherbet
– Vanilla ice cream or Pineapple sherbet
– Red or Pink coloured sherbet
– Mini chocolate chips, or substitute for healthier blueberries
Directions:
1. For each flavour, let the sherbet/ice cream soften for a few minutes before using. The red sherbet should be mixed with the mini chocolate chips.
2. Use a round springform pan. Line the bottom of the pan with wax paper or parchment paper if you plan to transfer the entire “pie” to another dish before serving.
3. Starting with lime, spread a ring of sherbet around the edge of the springform pan – about 2 inches high (or taller if you want!), and about 1-1½ inches wide from the outside edge of the pan.
4. Put pan in freezer to harden lime layer.
5. Repeat step 3 with the vanilla or pineapple sherbet, but make the layer much thinner – maybe 1/2 inch. Use a butter knife to flatten the top, evening-out the lime with the vanilla. Put pan in freezer to harden again.
6. Repeat step 3 with the red/chocolate chip sherbet. Fill the rest of the pan, then use a butter knife to flatten the top. Freeze!
7. When it’s time to eat, run a knife around the edge of the pan before popping off the outside of the springform pan. Use a nice thin-blade knife to slice.
Here’s a tip from the author: serve watermelon pie on paper plates. Unlike regular china, porcelain or glass plates, watermelon pie hardly melts on paper plates preserving the cute watermelon slice appearance!
Sorbet (pronounced sor-bay) is a frozen dessert that is typically made with pureed fruit or sometimes chocolate, wine or liqueur. Whereas ice cream has air whipped into it, sorbet is only stirred, making for a much more dense product. The addition of alcohol, lowers the freezing temperature, resulting in a softer texture. Not only is sorbet a great ice cream alternative, it is also wonderful for dieters watching their fat and calorie intake. Unlike sherbet, which contains milk, egg whites, and sometimes gelatin, a true sorbet is always dairy-free! Sorbet is French for the Persian word “Sherbet”. Restaurants often serve sorbet as palate cleansers between courses. Common sorbet flavors are orange, lemon, raspberry, and mango. More adventurous chefs add unusual ingredients like jalapeño, mint, basil or rosemary for unique and surprising flavour in an ordinarily sweet treat.
Sherbet, often misspelled Sherbert, is actually a Turkish drink made from fruit juices, sugar, and water or ice. However, in the U.S. sherbet commonly refers to a frozen dessert similar to ice cream, and is mostly made of fruit juice and sugar, but also contains milk, egg whites, and/or gelatin. Many Bermudians may remember growing up with Simmons Sherbet! Boy, was it good! Sherbet flavours include: lime, pineapple, orange, raspberry, mixed berry, and rainbow (a mix of flavours). Suggested recipe: Strawberries and Cream Sherbet.
A Granita is a favorite Italian and summertime treat that is tasty and easy to make. Preparation doesn’t require any special equipment, and it can be made with virtually any sweet liquid – juice, diluted Italian soda syrup, soft drinks, etc. Granita is only really different from sorbet in that it has a crunchier texture due to the freezing process. As the liquid freezes, it forms large-size ice crystals, which are not present in a sorbet because of the stirring required during the preparation process. Granita is also often served as a slush-type drink other than a dessert in cup or bowl form, which is why coffee-flavoured granita is popular in cafes and coffeehouses. For a surprising twist, try Honeydew Granita – with its hints of lime and jalapeño kick!
And of course, if you don’t have the time or inclination to make your own sorbet or sherbet, we carry a variety of flavours from Haagen Daz, Blue Bunny, Blue Bell, and locally-made from D&G Products.
Breaded Shrimps
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