This delicious Ice Cube recipe just melts into the Cinco de Mayo Paloma cocktail!
- Difficulty: Intermediate
In a food processor, add fresh parsley, cilantro and ginger with 1/2 a cup of boiled water and pulse through until well combined.
Strain through a fine mesh strainer into a spouted container and discard the dried, pressed out herbs.
Add the sugar and rest of the boiled water into the spouted container, give it a stir until the sugar has dissolved.
Pour into the silicone 8 Large Ice Cube Molds. Place into the fridge for a minimum of 8 hours before use.
This recipe is made for the 8 silicone Large Square Ice Cube molds. It can definitely be stretched out in the normal fridge sized cubes if you'd like, but I preferred the large ice cubes for its slow dilution.