Striped Ice Cubes
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Martha Stewart Weddings, Spring 2012
- Yield Makes 12
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Ingredients
To Prepare
- 1/3 cup Campari mixed with 2/3 cup cold water
- 1/3 cup Galliano mixed with 2/3 cup cold water
- 1/3 cup pomegranate juice mixed with 2/3 cup cold water
- 1 cup pink lemonade
- 3/4 cup tangerine juice mixed with 1/4 cup cold water
- 3/4 cup pomegranate juice mixed with 1/4 cup cold water
- 1/2 cup strained peach nectar mixed with 1/2 cup cold water
- 1 tablespoon black-currant juice mixed with 1/4 cup cold water
- Seltzer, for serving
For Campari Cubes (makes 4)
- 8 tablespoons diluted Campari
- 8 tablespoons diluted tangerine juice
- 4 tablespoon diluted pomegranate juice
- 8 tablespoons diluted Campari
For Galliano Cubes (makes 4)
- 8 tablespoons diluted Galliano
- 4 tablespoon diluted peach nectar
- 8 tablespoons diluted Galliano
- 8 tablespoons pink lemonade
For Nonalcoholic Cubes (makes 4)
- 8 tablespoons pink lemonade
- 8 tablespoons diluted pomegranate juice
- 4 tablespoon diluted black currant juice
- 8 tablespoons pink lemonade
Directions
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Prepare all liquids. For each flavor of ice cube, alternately layer the aperitif or lemonade with the fruit juice or nectar in ice cube trays, allowing the liquid to freeze completely before pouring on another layer, about 1 hour. Serve in seltzer.
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