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Parsley, Cilantro and Ginger Ice Cubes

This delicious Ice Cube recipe just melts into the Cinco de Mayo Paloma cocktail! 

- Difficulty: Intermediate

Servings 8 cocktails
Author Monica C

Ingredients

  • 1 cup Fresh Parsley Stems removed and chopped
  • 1/3 cup Fresh Cilantro Stems removed and chopped
  • 3 inch Fresh Ginger roughly chopped
  • 2 cups Boiled Water
  • 2 tbsp Granulated Sugar

Instructions

  1. In a food processor, add fresh parsley, cilantro and ginger with 1/2 a cup of boiled water and pulse through until well combined.

  2. Strain through a fine mesh strainer into a spouted container and discard the dried, pressed out herbs. 

  3. Add the sugar and rest of the boiled water into the spouted container, give it a stir until the sugar has dissolved. 

  4. Pour into the silicone 8 Large Ice Cube Molds. Place into the fridge for a minimum of 8 hours before use.

Recipe Notes

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.