A couple of weeks ago, I wrote about a delicious Bourbon Apple Cider, and I said I’d explain how I made the large ice cubes. Today’s the day, lovelies!
There are quite a few products that make large ice cubes for cocktails (or mocktails, if you please) like this or this. I’d love to have molds like that, and I’m sure I probably will soon because the ice cube spheres are so cool, but in the meantime, here’s a trick for a simple and cheap way to make large, single ice cubes in a large quantity when you just don’t have those sweet silicon molds.
Find plastic take-out ramekins, like the ones you get at a restaurant. You can find these at party stores or Costco, but the easiest place is a liquor store, which is where I found them. They’re technically “jello shot cups.”
Fill each cup a little over 3/4 full. You can definitely fill them up all the way, which result in larger cubes; I just find them harder to get out once they’re frozen.
Fill as many cups as you want and load up on a baking sheet or muffin tin. I recommend a muffin tin to eliminate spillage.
Pop in the freezer for 4-6 hours, or until frozen solid. Overnight is probably best. If the cubes aren’t frozen solid, then they’ll break when you try to pop them out.
In order to get them out – without breaking the ice cube or the cup – I wrap my warm hand around the cup, while rotating the cup a few times and gently squeezing. The warmth from your hand will help to melt the ice just a tad and the gentle squeezing helps to start to work it out.
Once you’ve worked the ice out enough, you can flip it over a glass and use your thumbs to pop that cube out!
Add your beverage, and enjoy! Find the recipe for Bourbon Apple Cider here!
Have you ever tried something like this? Let me know if you do!