Fruity Ice Cubes
- Stir together FRUIT and FLAVOR. Spoon into a regular (16 cubes) or jumbo (four 2-inch cubes) ice cube tray. If desired, top each cube with a mint, thyme, basil, tarragon, or cilantro leaf before freezing. Freeze overnight or until firm.
From the Test Kitchen
Choose 2 1/4 cups cubed mangoes, 2 1/2 cups cubed pineapple or peaches, 2 2/3 cups blueberries or strawberries, 3 cups cubed cantaloupe or honeydew melon, 3 3/4 cups cubed watermelon, or 4 cups raspberries or blackberries. To puree, in a blender or food processor cover and blend or process fruit until smooth, adding 1 to 3 Tbsp. water, if needed.
Choose lemon, lime, or orange zest; grated fresh ginger; or snipped fresh mint, thyme, basil, tarragon, or cilantro.
In a cocktail glass combine 1 jumbo or 4 regular cubes; 2 oz. (1/4 cup) white rum, silver tequila, gin, or vodka; and 2 oz. (1/4 cup) chilled club soda. Serve with a lemon or lime wedge.