Cucumber-Basil Ice Cubes
Lovely and cooling, these flavored, emerald-toned ice cubes are great in sparkling water, lemonade or a Bloody Mary.
- 2 1/2 cups chopped Persian cucumber
- 3/4 cup lightly packed basil leaves, torn
- 1 serrano chile, seeded and chopped
- 1 teaspoon light brown sugar
- Kosher salt
Cooking time 20mins
Adapted from FoodandWine.com
In a blender, puree the cucumber, basil, serrano chile, brown sugar and 3/4 teaspoon of salt with 3 cups of water. Strain through a fine sieve into 2 standard ice cube trays and freeze for at least 3 hours.