Ice Cubes

Ice Cubes
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

This recipe was inspired by one of America's favorite recipes, because believe it or not, there is a right and a wrong way to make ice cubes. 

Directions

Fill each crevice of the ice cube tray completely so that the water reaches up over the edges and connects. Place the tray in the freezer and leave until frozen, about 2-4 hours. To break the ice from the tray, hold the tray with your hands on each end and the ice cubes facing the ice cube bucket. Twist your hands in opposite directions so that the ice cubes break apart from eachother and crack out of the track and into the bucket. Serve immediately. 

Nutrition

Calories per serving:

68 kcal

Daily value:

3%

Servings:

4
  • Carbohydrate, by difference 12 g
  • Protein 2 g
  • Total lipid (fat) 1 g
  • Vitamin A, IU 433 IU
  • Vitamin A, RAE 130 µg
  • Ash 1 g
  • Calcium, Ca 80 mg
  • Choline, total 5 mg
  • Fiber, total dietary 2 g
  • Folate, DFE 71 µg
  • Folate, food 5 µg
  • Folate, total 44 µg
  • Folic acid 39 µg
  • Glutamic acid 1 g
  • Iron, Fe 6 mg
  • Magnesium, Mg 26 mg
  • Manganese, Mn 1 mg
  • Niacin 3 mg
  • Phosphorus, P 77 mg
  • Potassium, K 61 mg
  • Retinol 130 µg
  • Selenium, Se 5 µg
  • Sodium, Na 49 mg
  • Starch 10 g
  • Water 84 g
  • Zinc, Zn 1 mg
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