Oh, you’ve been making ice with water all this time? That’s sad.
With warm weather officially commencing, we’re calling for a paradigm shift on how to keep your drinks cool. Instead of the usual dulling of flavor as the sun beams down on your beverage, these five ice cube recipes below actually amplify your summer sippers.
We’ve paired each cube with a cocktail (or mocktail!) to serve it in, so no matter your drink of choice, you’ll never have never have to suffer from Watered-Down Brunch Beverage Syndrome again.
For more cool-you-down recipes, pick up PEOPLE’s Summer Grilling issue, on newsstands now.
Ginger-Cucumber Ice Cubes
Add ¼ cup thinly sliced seedless cucumbers to ice cube tray. Stir together 1 tbsp. grated ginger and 1 cup water; pour over cucumber, and freeze. Serve in a mojito.
Peach Bellini Ice Cubes
In a blender, puree 4 peeled, pitted and sliced peaches, ¼ cup water and 2 tbsp. sugar. Pour mixture into ice cube tray; freeze. Serve with Champagne.
Cherry Limeade Ice Cubes
Fill tray halfway with maraschino cherry juice. Add a maraschino cherry in the center of each tray; freeze. Top with limeade; freeze again. Serve in seltzer water.
FROM PEN: Try Our Amazing Never Watered Down Bloody Mary
Spicy Celery Ice Cubes
In a blender, puree ¾ cup chopped celery and ½ cup water; strain. Fill trays with celery water; freeze. Top with 4 to 5 dashes of hot sauce; freeze again. Serve in Bloody Marys.
Honey-Lemon Ice Cubes
Dissolve ½ cup honey in 1 cup hot water; let cool. Stir in 2 tbsp. fresh lemon juice and sliced lemon peel. Pour into tray; freeze. Serve with bourbon or iced tea.