Strawberry Ice Cubes Recipes

Steps:

• Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
• Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
• Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
• Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.

Steps:

• Mix lemon juice and sugar in a pitcher until sugar dissolves.
• Add water and refrigerate.
• For ice cubes, puree strawberries and sugar together in a blender and pour into an ice cube tray.
• To serve, place a couple of strawberry ice cubes in a glass and pour lemonade over to fill.

Steps:

• 1. Mash and chop up strawberries. 2. Place the strawberries in each ice cube slot. 3. Pour enough filtered water to fill the tray. 4. Freeze until frozen through and serve with cocktails and lemonade.

Steps:

• Cut strawberries in half and cut the stalks off.
• Place berries in ice cube molds.
• Cover with water as you usually do when making ice cubes.
• Freeze until set.

Steps:

• Purée all ingredients in a blender until smooth; strain through a fine-mesh sieve into a large glass measure. Freeze in ice-cube trays until solid, at least 4 hours.
• Add 1 cube to a glass of sparkling wine; 2 or 3 cubes for a glass of lemonade.

Steps:

• Place the mint, basil, thyme, edible flowers, orange wheels, and lemon zest intermittently in the compartments of ice trays. Fill compartments with watermelon puree, strawberry puree, fresh lemonade, and iced coffee in any arrangement you like. Garnish the beverage of your liking and enjoy.

Steps:

• Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved, about 5 minutes; cool slightly. Add to blender. Add lemon juice; cover and process until combined., Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Just before serving, whip mixture in a blender or food processor.

Steps:

• In a food processor fitted with the steel blade or in a blender in batches, puree the strawberries and transfer the puree to a bowl. Stir in 1/2 cup of the sugar and the lemon juice and chill the mixture, covered for two hours.
• In a heavy saucepan combine the cream, the milk, and the remaining 1 cup sugar and scald the mixture over moderate heat, stirring. In a bowl beat the egg yolks until they are light and thick and pour the milk mixture through a fine sieve in a stream, stirring. Transfer the custard to the pan and cook it over moderately low heat, stirring, until it coats the spoon. Transfer the custard to a metal bowl set in a bowl of cracked ice, stir in the vanilla, and let the custard cool, covered with a buttered round of wax paper. Chill the custard for 2 hours, stir in the strawberry mixture, and freeze according to manufacturer's instructions.

Steps:

• Mix lemon juice and sugar in a bowl until sugar is dissolved.
• Put strawberries in a strainer and place over the bowl. Mash berries against the strainer to extract their juice. Remove strainer and discard mashed berries. Mix strawberry juice with lemonade.
• Place ice cubes into a shaved ice machine or snow cone maker. Shave ice into serving bowls and pour strawberry-lemonade over top.