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Random Berry Ice Cubes

Random Berry Ice Cubes


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    • Prep 5min
    • Total4hr5min
    • Servings16

    Melted ice making your drink ... better?! These flavored ice cubes fit the bill for warm weather entertaining! "Random" only because they're a brilliant way to use any type of excess berry!MORE+LESS-

    ByMichelle P

    Updated September 25, 2014

    Ingredients

    1

    cup chopped berries, any variety you have on hand

    1 1/4

    cup juice, flavored sparkling water, any variety you like

    Cute silicone ice cube trays or baking molds

    Steps

    Hide Images

    • 1

      Spoon the berries into the ice cube tray cavities.

    • 2

      Top with juice or flavored water.

    • 3

      Freeze.

    • 4

      Done!

    Nutrition Information

    No nutrition information available for this recipe

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    10 Weight Loss Smoothie Recipes for Women at Home

    What are the weight loss smoothie recipes for women? There are so many things you have to look at. However, the most challenging part of weight loss is counting the calories. What you eat counts on your weight loss efforts. Many look for shortcuts to lose weight. For example, weight loss supplements, fad diets, etc.

    The healthier way to lose weight relies on what you eat in terms of caloric intake and nutritious value.

    For the weight loss shakes and smoothies recipe, you need to collect the required ingredients and blend until it turns smooth. The recipes call only for various ingredient blends.

    • You can choose to use frozen or fresh fruits.
    • To sweeten the shakes or smoothies, use honey. Avoid sugar or artificial sweeteners
    • You can replace milk in your shake or smoothie with nut milk or yogurt.
    • Weight loss shakes make the best breakfast to consume daily.
    • Drink the smoothies or shakes immediately after blending it.
    • You can add whey protein to every shake or smoothie to get extra protein.
    • Try to use different ingredient blends rather than sticking to one or two recipes.

    Classic White Russian Shake

    It’s a little tough to find unique recipes for this drink, especially since it generally only involves three ingredients. For our first recipe, we are looking at the classic white Russian shake. This is a delicious shake that you can top with whipped cream and drink from a straw. It’s delicious, it takes 30 seconds to make, and you can serve it in a tall glass like a fancy pants.

    Ingredients:

    • 1 ½ Ounces Kahlua
    • 1 ½ Ounces Vodka
    • 2 Ice Cubes
    • 1 Cup Vanilla Ice Cream
    • ¾ Cup Whole Milk

    Instructions:

    • Add the vanilla ice cream and milk into your blender. Secure the lid and blend these two ingredients until you’ve created a creamy and smooth mixture.
    • Now add the ice cubes into the bottom of a glass, pour your Kahlua and vodka over the ice cubes, and then slowly add your vanilla milkshake into the glass. This is all it takes to make a delicious white Russian, and you can even slurp it slowly with a straw.

      • 2 tablespoons black or white chia seeds
      • 1 cup purified water
      • 2 cups frozen mixed berries (such as blackberries, strawberries, blueberries, and marionberries), plus more for garnish (optional)
      • Pinch of ground cardamom
      • 1 cup plain unsweetened almond milk
      • 2 tablespoons agave nectar or honey
      • 2 teaspoons pure vanilla extract
      • 1/2 Hass avocado
      1. In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes about 1 1/8 cups chia gel.)
      2. Place the chia gel, frozen berries, cardamom, almond milk, agave nectar, vanilla, and avocado in a blender. Cover and blend on high until thick and creamy.
      3. Pour into two glasses. Garnish with additional berries and serve immediately.

      Reprinted from The Chia Cookbook, by Janie Hoffman, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC. Photographs copyright © 2014 by Eric Wolfinger.

      From the founder of Mamma Chia, the first organic chia-based food and beverage company, comes a cookbook devoted to this superfood. Beloved by the Maya and Aztecs, chia has the highest omega-3 content of any vegetarian source, more protein than soybeans, more fiber than flaxseed, more calcium than milk, and more antioxidants than blueberries. Sneak chia seeds into nearly any dish for a nutritional boost.


      8 Ice Cream Cocktails You Can Make at Home

      While blending booze and ice cream (or sorbet) together isn’t always easy, we recently canvassed a few experts on their ideal combo of the two decadent ingredients. Below, some cocktails, floats, pour-overs, milkshakes and even an infused ice cream. And for some background and history on ice-cream cocktails, head here .

      The Mint Julep Ice Cream Float
      Michael Toscano, Woodford Reserve Brand Ambassador

      • 2 scoops vanilla or mint chocolate chip ice cream
      • .75 oz. Mint Honey Syrup (or Woodford Reserve Mint Simple Syrup)
      • 1.5 oz. Woodford Reserve Bourbon
      • Q Kola
      • Dark Chocolate for garnish

      Scoop ice cream in tall glass. Pour syrup and bourbon over ice cream. Top with Q Kola. Garnish with a paper straw, large sprig of fresh mint and grated dark chocolate.

      “There’s something nostalgic about an ice cream float that just makes you feel good,” says Toscano. “As a kid growing up in the Midwest, ice cream floats were always part of my sleepovers with my grandparents. And the Kentucky Derby was a huge part of my upbringing. This brings together two amazing parts of my life into one fantastic cocktail.”

      Starward Milkshake
      Matthew Reysen, Bartender at Dante (NYC)

      • 2-3 Scoops of Talenti Raspberry Cheesecake Ice Cream
      • 1.5 oz of Starward Two Fold Whisky
      • 3 oz of whole milk
      • 0.5 oz. Amontillado Sherry
      • 2 pieces of Valrhona Dark Chocolate
      • 1-2 ice cubes

      Add all ingredients to a blender for a couple seconds. Serve in a chilled pint glass with fresh raspberries, shaved dark and white chocolate over the milkshake.

      “The Starward Two Fold compliments the raspberry cheesecake ice cream so well,” says Reysen. “I created this drink to enhance the flavors of the whisky, not drown them out.” Interestingly enough, Reysen is not really a dessert person, at least when he was a child, “With the exception of anything tart, and then I was all in. As I’ve grown up my sweet tooth has fully emerged so I wanted to pay a little bit of homage to my childhood, which is where the raspberries came in. My favorite quarantine ice cream was the Talenti raspberry cheesecake, so this was a no-brainer.”

      Brandy Alexander
      Amy Wimmer, owner, The Del-Bar, Wisconsin Dells

      Pour crème de cacao and brandy into the bottom of a blender. Top with ice cream. Blend until creamy and smooth. Pour into glass (poco, hurricane or rocks), top with homemade whipped cream and nutmeg

      Grasshopper
      Amy Wimmer, owner, The Del-Bar, Wisconsin Dells

      • 0.5 oz. green crème de menthe
      • 0.5 oz. white crème de cacao
      • 3 scoops vanilla ice cream

      Pour crème de menthe and crème de cacao into the bottom of a blender. Top with ice cream. Blend until creamy and smooth. Pour into glass (poco, hurricane or rocks), top with homemade whipped cream, then drizzle crème de menthe on top.

      The previous two recipes are taken from Wisconsin Cocktails by Jeanette Hurt. Reprinted by permission of the University of Wisconsin Press. © 2020 by the Board of Regents of the University of Wisconsin System. All rights reserved.

      Peanut Butter Cup
      Via Michael Morton of At Random (Milwaukee)

      • 1 oz coffee liqueur (Kahlua works well)
      • .5 oz vodka
      • 1 oz chocolate syrup
      • 1 spoon of peanut or almond butter
      • 9 oz vanilla ice cream

      Add the spirits and chocolate sauce to the blender. Add three scoops of vanilla ice cream (about 9 oz). Blend on low speed. When it starts to become smooth, add the peanut butter (we use Reese’s peanut sauce, but any peanut or almond butter will work). Pour into a 12-oz. glass, and top with whipped cream and toppings, such as Reese’s Pieces, crushed peanuts or a mini Peanut butter cup. Extra credit for a cherry.

      “There are few things that make this cocktail appealing — it’s an almost universally loved flavor combination, and this recipe is also very forgiving,” says Morton. “You could use brandy or bourbon, crème de cocoa in place of coffee liquor, or you could make it without alcohol. And there’s potential for modification. People request adding banana, raspberry or strawberry. You could even try bacon.”

      Mr Black Boozy Affogato Cocktail Recipe
      Via Mr. Black

      Take a generous scoop of ice cream (your choice of flavor) and drop into a dessert cocktail glass. Pour Mr Black over the top and wait for the ice cream to slowly drizzle into the liquid. Generously sprinkle your choice of crunchy garnish.

      Montelobos Violette Ice Cream
      Danielle Crouch, Jammyland (Las Vegas)

      The following works well in any automated machine. You can also do it manually in an old- school churner. Whatever the method, the bowl remaining frozen is a must.

      • 1 cup heavy cream
      • 1 cup whole milk
      • 1 cup sweetened condensed milk
      • 1 tsp vanilla extract (please ensure it’s real vanilla)
      • 1 oz runny honey (3:1 honey:water)
      • A barspoon (.125 oz) of Pastis
      • Montelobos Mezcal
      • Violette
      • Crumbled Nilla Wafers

      Make sure all ingredients are as cold as possible! Throw the booze in the freezer and the cordials in a fridge. Crank up the cooling in there, too. All of this aids the cohesion of ingredients.

      Blend first four ingredients in a blender/Vitamix. Spin the mixture in the ice cream maker until ingredients have the consistency of soft serve (approx. 20 minutes). If the ice cream is too hard, it’s okay to mix the ice cream and the spirits in the blender before returning them to the ice cream maker to continue spinning. Add 1 oz. Montelobos Mezcal and 3 oz. violette (we enjoy using The Bitter Truth). At the mix-in phase towards the end of the spin cycle (most machines will prompt you): add Pastis and honey + 2 oz. of Nilla Wafer Crumble.

      When the cycle is complete carefully remove all of the ice cream from the bowl. It’s best packed densely into a metal container and covered with wax paper. Air-tightly wrap it in plastic and place it as close to the center of your freezer as possible. Let it firm overnight. This base works well with most anything you can think of.

      “It’s no smoke bomb, but it isn’t an overly refined bottling, either,” says Crouch. “The rusticity and terroir are intact. You can really dig into the vegetal notes. The violette (any quality bottling will do) teases out the floral notes of the agave while the honey bear hugs the smokiness of the spirit.”

      Bourbon Brown Sugar Milkshake
      Via Laura Aidan of Prohibition Creamery (Austin, TX)

      • 8 oz. vanilla ice cream
      • 1 oz. whole milk
      • 1 oz. Garrison Brothers bourbon (or any bourbon of your choice)
      • .5 tbsp dark brown sugar
      • 1 oz. salted caramel sauce
      • Whipped cream: Add a splash of bourbon if making your own whipped cream
      • Garnish: Mini bourbon caramel apple pie

      Swirl the inside of a glass with a drizzle of salted caramel. In a blender, add ice cream, milk, bourbon, brown sugar and salted caramel and blend on high until thick. Add a little extra milk if needed. Pour into glass and top with whipped cream and a mini apple pie.

      “Who doesn’t love top-shelf bourbon for dessert?” says Aidan. “The richness of the ice cream combined with brown sugar, salted caramel and a nice bourbon makes this a delicious fall sipper.”


      Mastering the Daiquiri With Jeff “Beachbum” Berry

      “The simplest drinks are always the most maddening,” says Jeff “Beachbum” Berry of the Daiquiri, one of around 70 off-menu classics available at his tiki bar, Latitude 29, in New Orleans’ French Quarter. With just three ingredients—lime, sugar and rum—the Daiquiri was among a handful of classic drinks that Berry knew would demand perfection.

      “When tiki people came in, they were going to order a Mai Tai and judge us on it,” says Berry, an author and historian who’s widely considered to be tiki’s leading authority. “And when cocktail people came in, they were gonna judge us on our Daiquiri.” It was the latter drink, he says, that took the longest to perfect: Berry and his team spent a full year and a half workshopping the famed Cuban sour.

      The original Daiquiri recipe is credited to Jennings Cox, an American iron mine engineer who lived in Cuba in 1902 near the town of Daiquiri. Concerned that his visiting American guests, accustomed to gin, wouldn’t like the taste of rum, he reportedly mixed it with equal parts sugar and lime juice. Of course, this is just one of many theories regarding the drink’s invention, but Berry insists that this is the only one with a paper trail. (He also points out, however, that Cubans had been mixing sugar, lime and rum for well over 200 years. Cox, he says, was “the Daiquiri’s midwife,” so to speak.)

      Ironically, Berry never thought of the Daiquiri as a particularly interesting drink—until he started to deconstruct it. Working with his bar manager, Brad Smith, he began the process of concentrating the drink by reducing dilution in its various parts.

      “Sugar syrup gives the Daiquiri a glycerin-y, too-smooth mouth feel,” Berry explains. “There’s also water in sugar syrup [so] you’re cutting down on the flavor of the citrus and the rum.” Dissolving sugar into freshly squeezed lime juice, as opposed to adding syrup, gives the Daiquiri its desired snap. Berry also uses a custom sugar blend made up of four parts white sugar to one part turbinado or demerara sugars, which, he says, adds complexity and a subtle molasses-y note.

      The next step was to select the right rum. As Berry began researching the drink, which was conceived pre-Prohibition, he found that the rum used was never today’s standard 80-proof white rum—“all industrially produced and lacking in flavor”—but rather an 89-proof rum, specifically Bacardi Carta Blanca. “Again, there’s less water in the bottle,” says Berry of the higher alcohol content. At Latitude 29, they alternate between two rums, offering customer’s a choice between Caña Brava (86 proof) and Bacardi 1909 Superior Limited Edition (89 proof). The latter is hard to find, but, according to Berry, it yields a drink that’s more in line with historical precedent.

      Related Recipe

      Latitude 29 Daiquiri

      Jeff "Beachbum" Berry's Daiquiri took more than a year to perfect.

      Finally, there’s the issue of properly chilling the drink without over-diluting it. Berry and Smith found that using larger cubes—two inches by two inches—cracked with the back of the bar spoon delivered the desired effect. “The key is to take the large format ice and just barely break it apart to add the chill properly and dilute it just enough,” says Smith. “You could very easily overpower it with regular chip ice—and essentially create a simple syrup in the cocktail because you’re adding too much water.”

      The resulting drink is strained into a coupe and garnished with a lime wheel. It’s about as perfect as the Daiquiri gets, in Berry’s view—it just took 18 months to get there.

      Beachbum Berry's Daiquiri

      A mixture of turbinado or demerara sugars, plus white sugar, adds complexity and a subtle molasses-y note to Berry’s Daiquiri.

      Berry adds to the sugar a measure of freshly squeezed lime juice to form the base of the drink.

      To cut back on dilution by way of simple syrup, the sugar is dissolved directly into the lime juice.

      Shaking with large ice cubes, cracked with the back of a bar spoon, also prevents the drink from becoming over-diluted.


      Berry Green Smoothie

      Packed with brain-boosting fruits and veggies, healthy fats and protein, this Berry Green Smoothie is perfect for breakfast on the run or an afternoon snack!

      This post is sponsored by Dole Fresh Fruits and Vegetables. Dole provided me with free coupons and compensated me for my time. As always, all opinions expressed in this post are mine.

      As I’ve mentioned, I’ve been on a bit of a smoothie kick lately and I’m quite certain my smoothie love is only going to intensify as the weather gets warmer! Today I’m teaming up with my friends as Dole to share my current favorite smoothie!

      Dole wants to inspire people to eat more fruits and veggies in 2015 and you guys know I can get on board with that!! This week (March 16-22) is Brain Awareness Week, a week designated to bring awareness to the progress and benefits of brain research. Since many fruits and vegetables contain nutrients that may help improve memory and overall brain function, I thought it would be the perfect time to share this brain-boosting smoothie!

      I was asked to include one of the following brain foods in my recipe- strawberries, blueberries, spinach or broccoli- and I managed to use all but broccoli in this smoothie! The berries are packed with antioxidants which are great for brain health- blueberries especially may help protect against dementia. Spinach contains antioxidants as well, plus it’s rich in lutein, which is good for the brain!

      Over the weekend, I used some Dole Fresh Baby Spinach to restock my freezer with a batch of my Frozen Spinach Cubes so I would have some to use in this Berry Green Smoothie!

      In addition to all the fruits and veggies, I added yogurt for a protein boost and nut butter (Crunchy Chocolate Nuttzo is my current fav) for a dose of healthy fats! Bonus- nuts are great for your brain as well!


      Lemonade with Blueberry Lemon Mint Ice Cubes and a Giveaway

      Before the warm weather completely leaves us, I wanted to make this fun twist on lemonade. I first saw berry ice cubes on one of my favorite blogs, Just Putzing around the Kitchen.

      Instead of using just water when making your ice, you add some blueberries (or other berries) into the ice. When they are put in the lemonade, they add both color and flavor to the lemonade. Here’s a quick snapshot of the lemonade when the ice first goes in:

      And instead of using plain water, I used some lemonmint water by Metromint so when the ice melts, it doesn’t dilute the lemonade further and make it watery. You could also freeze fresh lemon juice if you don’t have any lemon flavored water, but the lemon flavored water is nice because it helps maintain the lemon flavor in your drink.

      The end result is a refreshing blueberry mint lemonade, which also has some pretty blueberries floating inside.

      I like my lemonade pretty concentrated, so the recipe below is mostly lemons. Of course, you can substitute with your own favorite lemonade recipe or dilute the recipe further if you prefer.

      Now onto the giveaway. I mentioned that I used Lemonmint flavored water by Metromint. Have you tried Metromint before? They have a whole line of different flavored mint waters. They are unsweetened, flavored with real mint, and contain no calories. I was sent their most popular flavors to sample: Peppermint, Spearmint, Goodberrymint, Chocolatemint, Lemonmint and Orangemint.

      One lucky reader will be sent a sampler pack of Metromint as well. I will use random.org to generate a winner. Please note, this is only open to US residents. The giveaway ends Friday, September 27, 2013 at 11:59 PST. To enter, please leave a comment at the end of this post, telling me which flavor of Metromint you are most interested in sampling. For additional entries:

      1) Follow me on Twitter and Tweet the following message “Win Metromint Water Sampler Pack @kirbiecravings https://wp.me/p17wwJ-4Lp” and then leave a separate comment at the end of this post with a link to the tweet. Please make sure it is a separate comment from your initial comment entry so that it is counted separately.

      2) Like this post on Facebook and leave a separate comment at the end of this blog post telling me you’ve done so (along with your FB handle if it’s not obvious). Please make sure it is a separate comment from your initial comment entry so that it is counted separately.


      Berry Green Smoothie

      Truth: Bjork gets bugged out by green smoothies. I pretend that he’s immature and usually give a mini-lecture about the health benefits of green smoothies, which usually ends with him eating a whole box of Marshmallow Mateys in one sitting. 1) Why can’t healthy green smoothies be rainbow colored, or sparkly, or covered with candy? 2) Pass me the Mateys.

      BEST Truth: Green smoothies don’t have to be sewage-green!

      Wait, that makes me sound like an idiot, but it’s actually genius. Because when you put berries in the blender with your green smoothie, it turns blue and purple and pretty, and it covers up the greenness. It’s a berry green smoothie.

      Is there really anything better than a weekend spent in the sun with friends and family stuffing my face with Tijuanna Hot Dogs and Smores Bars? No. There’s not.

      That’s why the runner up for the best thing ever award is drinking something desserty and cute to take away that super cute morning-after-salty-foods look.


      What have you used an ice cube tray for lately?

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      About Beth

      Beth is the creator here at Red & Honey. Mom of four, wife of one, and proud redhead. Sushi and tex-mex lover, fan of adventure, books, natural health talk, and pyjamas. INFP and Type 4 enneagram. Allergic to small talk. And, if you haven't figured it out already, #nerd. Read more posts by Beth.

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      Gallery [ edit ]

      Naturally generated ice on a frozen ocean.

      Another view of naturally generating at a frozen ocean.

      Naturally generated ice on a deep-frozen ocean.

      Chunk borders as seen in a patch of ice.

      The effect of a torch on ice exposed to the sky. Note that some blocks are at a light level that lets them alternately melt and freeze.



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