Authors: food beast
When the Internet told us that little trick to save herbs with an ice cube tray and olive oil, I remember thinking: Wow. If only I could think of something just as creative and useful. Thus, I thought ice trays had reached their peak and that it plateaued from there. But I suppose that this is what separates me from Martha Stewart. Where I see obsolete ice cube trays, Martha Stewart sees more brilliant ways to use these nifty devices.
The first is a great rendition of fruit flavored water, which, mind you, I still find so clever with every sip of my cucumber saturated drink. It requires a little more work, but not much. Throw seeded and peeled cucumbers into a blender with coarse salt and water and you have yourself a puree which you can pour into ice cube trays. There’s also a recipe for Orange-Lime and Lemon-Raspberry purees. To make it a little easier, you can just drop whole fruits, like blueberries, into the water and freeze them.
Alright, so we’ve made water tasty with puree ice cubes. Now, it’s time to step up the chic. Orchids, nasturtium, pansies or snapdragons suspended in frozen water are exactly the thing needed to add a little zinger to the ordinary, every day task of drinking scotch water. As the loyal middle man to all things genius, I will warn you that suspending flowers in water may not look as perfected as the floral ice cubes touched by Martha Stewarts’ hands. Just be sure to fill ice cube trays with distilled water half way, then stick it in the freezer. Once frozen, add the flowers face down and fill the ice cubes to the top and freeze once again.
via Martha Stewart