Description :
Freeze moulds with fruit or juice for a burst of added flavour while chilling drinks. Each cube mould makes two extra-large 4.3cm cubes. Stackable moulds save freezer space and the single cube mould cavity make it easy and quick to fill and empty. Stackable moulds save freezer space and the single cube mould cavity make it easy and quick to fill and empty.
- Make fruit or juice infused ice
- Freeze moulds with fruit or juice for a burst of added flavour while chilling drinks
- Fruit or juice cubes water down drinks less as they melt compared to normal ice
- Extra-large 4.3cm cube size
- Great way to use up excess fruit
- Stackable moulds save freezer space
- Includes 3 moulds - make up to 6 cubes
Use with:
- Everyday drinks
- Cocktails
- Smoothies
- Iced coffee
Instructions & recipes included for:
- Puree Fruit cubes
- Juice cubes
- Liqueur cubes
- White Russian
- Blue Coconut Curaçao cubes
- Moscow Mule cubes
- Champagne cubes
- Dimensions: 4.3 cm cube size
- Material: Silicone (BPA-free)
- Packaging Size (WxDxH): 11 x 6 x 25 cm
- Packaging: Giftbox
- Includes: 3 Silicone moulds - make up to 6 cubes
- Washing: Dishwasher safe (top rack)
Step 1: Prepare the following ingredients and fill moulds. Each cube well holds 88.7 ml (fruit pieces, puree fruit, juice, cold coffee, liqueur, water)
Step 2: Place in freezer for a minimum of 4 hours or overnight. Freezing time may vary depending on ingredients. Freeze overnight for cubes with fruit, liqueur or liquor.
Step 3: Remove mould from freezer, then remove lid and cube from mould. For hard to remove cubes, let the mould sit for a few minutes at room temperature.
Puree Fruit Cubes:
Remove any seeds, stems, rind, pits or skin before pureeing. Use fruits such as berries, melons, mangoes, apples, pears, peaches or citrus. For harder cubes, add some water to mixture before freezing (optional).
Juice Cubes:
Freeze moulds with any juice such as apple, cranberry or orange juice.
Champagne cubes:
Pour new or left-over champagne into the moulds and freeze. Great for Mimosas, Bel-lini’s or other Champagne cocktails.
Suggested Product Copy :
Freeze moulds with fruit or juice for a burst of added flavour while chilling drinks. Each cube mould makes two extra-large 4.3cm cubes. Stackable moulds save freezer space and the single cube mould cavity make it easy and quick to fill and empty. Stackable moulds save freezer space and the single cube mould cavity make it easy and quick to fill and empty.
- Make fruit or juice infused ice
- Freeze moulds with fruit or juice for a burst of added flavour while chilling drinks
- Fruit or juice cubes water down drinks less as they melt compared to normal ice
- Extra-large 4.3cm cube size
- Great way to use up excess fruit
- Stackable moulds save freezer space
- Includes 3 moulds - make up to 6 cubes
Use with:
- Everyday drinks
- Cocktails
- Smoothies
- Iced coffee
Instructions & recipes included for:
- Puree Fruit cubes
- Juice cubes
- Liqueur cubes
- White Russian
- Blue Coconut Curaçao cubes
- Moscow Mule cubes
- Champagne cubes
- Dimensions: 4.3 cm cube size
- Material: Silicone (BPA-free)
- Packaging Size (WxDxH): 11 x 6 x 25 cm
- Packaging: Giftbox
- Includes: 3 Silicone moulds - make up to 6 cubes
- Washing: Dishwasher safe (top rack)
Step 1: Prepare the following ingredients and fill moulds. Each cube well holds 88.7 ml (fruit pieces, puree fruit, juice, cold coffee, liqueur, water)
Step 2: Place in freezer for a minimum of 4 hours or overnight. Freezing time may vary depending on ingredients. Freeze overnight for cubes with fruit, liqueur or liquor.
Step 3: Remove mould from freezer, then remove lid and cube from mould. For hard to remove cubes, let the mould sit for a few minutes at room temperature.
Puree Fruit Cubes:
Remove any seeds, stems, rind, pits or skin before pureeing. Use fruits such as berries, melons, mangoes, apples, pears, peaches or citrus. For harder cubes, add some water to mixture before freezing (optional).
Juice Cubes:
Freeze moulds with any juice such as apple, cranberry or orange juice.
Champagne cubes:
Pour new or left-over champagne into the moulds and freeze. Great for Mimosas, Bel-lini’s or other Champagne cocktails.
