Pop color into your cubes for pretty party drinks.
Fresh Berries: Wash fruit. Cut up larger pieces, if necessary, to fit into ice-tray compartments. Place one or more berries in each tray compartment. Fill with water and freeze.
Fresh Mint: Wash mint leaves. Pack one or more leaves into each tray compartment; fill with water and freeze.
Edible flowers: Fill each tray compartment about one-third full with water and add an edible flower, facing down. Freeze. Once frozen, fill compartments with more water, and freeze again. Use flowers that are grown to be eaten and haven’t been chemically treated. Safe flowers include nasturtiums, pansies and roses.
Citrus: Thinly slice oranges, lemons or limes. Cut up larger pieces, if necessary, to fit in tray compartments. Place one slice in each compartment; fill with water and freeze.
Tropical: Place a small pineapple wedge and halved Maraschino cherry in each compartment; fill with pineapple juice and freeze.
Two-Tone: Fill each compartment three-quarters full with orange juice. Freeze. Once frozen, fill remaining area in each compartment with red grenadine. Freeze again.
Layered Fruit Juice: Use three different colored juices, such as pomegranate, orange and pineapple. Use canned, bottled or fresh juice. The more color, the better. Add a small amount of the first juice to each compartment; freeze for 30 minutes. Add the second juice; freeze for 30 minutes. Add the third juice and freeze until ice is firm.
Kiwi and grapes: Wash kiwi and red grapes. Peel kiwi; cut up to fit the tray squares. Place kiwi and a grape in each compartment; fill with water and freeze.
Source: Hy-Vee Seasons Summer 2014.