After Rooftop Foraging, We Made These Detox Ice Cubes
Floral ice cubes are one of our favorite ways to add color and flavor to any drink, but as spring gets underway we’re more interested in using the herbs, fruits, and other botanical elements in our midst to help cleanse and detox from a winter full of excess, travel, and the occasional sleepless night. We used fresh peppermint foraged from our rooftop garden, as well as blueberries, raspberries, and mango to make what we refer to as “detox ice cubes”.
Ideally, you should boil the water first so the resulting cubes are translucent, which is just a visual thing, but it makes a difference (you are as beautiful as you eat, as they say). Freezing these botanical elements helps leach certain phytonutrients from the skin of the fruit– in much the same way that the extreme temperature of boiled water helps tease out antioxidants from the herbs used to make tea. Check out our recipe for detox water, below.
GC Detox Cubes10 mins
- peppermint (homegrown)
- mango cubes
- boiled water
Wash and chop the mint, fruit, and berries to desired size (anything smaller than 1-inch by 1-inch should work for most trays).
Boil enough water to fill your ice cube tray, then let cool for 10 minutes so as to not scald the mint leaves.
Add fruit and herbs to ice cube tray and freeze overnight.
Let ice cubes muddle in water or tea to enhance antioxidant content. Drink water throughout the day to help cut sugar cravings, enhance energy levels, and ward off dehydration.
(Read our entire GC Detox Cubes story here.)
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