Ingredients
Method
- Juice the oranges and grapefruit through a fine mesh strainer to catch most pulp. If you prefer more citrus flavor in each cube, leave some pulp in — about 1 teaspoon per compartment works well.
- Zest one orange and half a grapefruit using a microplane or fine grater, being careful not to get the bitter white pith underneath. The zest should be bright and fragrant.
- If using honey or maple syrup, whisk it into the juice until fully dissolved — this helps the cubes freeze more evenly and adds a touch of sweetness that prevents them from tasting too sharp.
- Pour about 2 tablespoons of juice into each compartment of an ice cube tray. Drop a pinch (about 1/4 teaspoon) of zest into each one, then top with a little more juice so there's barely any air gap at the top.
- Freeze for at least 6 hours or overnight until completely solid. The cubes are done when they pop out easily and have no soft center.
Nutrition
Notes
I make these now because they solve a real problem: warm-weather drinks that stay cold and get better instead of worse as ice melts. They work in everything from sparkling water to sangria to the glass of water I drink before dinner. The trick is freezing them with juice rather than just peels — that way each cube releases flavor gradually, so you never end up with one bitter bite of lemon zest.
I freeze grapefruit and orange together because their flavors complement without competing. Try using whatever citrus you have on hand; even a handful of lime rinds in plain water makes a subtle difference. Don't bother straining the juice if you're not making something for company — the pulp adds nothing but work.