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Ingredients
- 32 x (1-oz) ice cubes
- 3 sm bunches spearmint
- 1 c. sugar
- 2Â 1/4 c. filtered or possibly spring water
- 1/4 c. fresh lemon juice
Directions
- Wash and dry spearmint, then cut leaves and stems into fine chiffonade.
- Place sugar and water in heavy medium saucepan, cover, and bring to full boil. When all the sugar has melted, remove pan from heat. Add in mint, cover pan and steep 30 min.
- Stir lemon juice into syrup. Pour syrup through fine strainer into large glass measuring c., pressing on solids to extract liquid. There should be about 2 1/2 c. syrup. Throw away solids.
- Pour syrup carefully into ice cube trays and freeze till solid.
- Remove cubes from trays and transfer to plastic container with lid.
- Ice cubes will hold two weeks in freezer. Drop into iced tea, sparkling water or possibly bourbon, stir briskly and serve.
- For ginger ice cubes: Cut 2 ounces of fresh ginger into inch-long pcs and pulse in food processor till fine. Follow recipe, but infuse for only 5 min. Plop the cubes into hibiscus or possibly green tea, tart lemonade or possibly bourbon.
- For lemon-grass ice cubes: Cut one (3-oz) stalk lemon grass into 1/2 inch lengths. Remove zest (peel only, no pith) from 3 whole lemons.
- Pulse lemon grass and zest together in food processor till fine.
- Follow recipe. Stir cubes into vodka, tequila or possibly yellow Lillet.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 373g | |
| Calories 839 | |
| Calories from Fat 7 | 1% |
| Total Fat 0.82g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 593mg | 17% |
| Total Carbs 214.66g | 57% |
| Dietary Fiber 7.9g | 26% |
| Sugars 201.28g | 134% |
| Protein 3.92g | 6% |
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