Ingredients:

  • 1 cup (150g) fresh strawberries, hulled and quartered
  • 1/4 cup (5g) fresh basil leaves
  • 1/4 cup (60ml) water
  • 1 tablespoon (15ml) lime juice
  • 1 cup (170g) diced mango
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon grated fresh ginger
  • 1/4 cup (60ml) water
  • 1 cup (100g) roughly chopped cucumber
  • 1/4 cup (5g) fresh mint leaves
  • 1/4 cup (60ml) lime juice
  • 1 tablespoon (15ml) water
  • 1 cup (150g) fresh or frozen blueberries
  • 1/2 teaspoon dried culinary lavender (or 1 teaspoon fresh lavender flowers)
  • 1/4 cup (60ml) water
  • 1 tablespoon (15ml) lemon juice

Instructions:

  1. Prepare the Strawberry Basil Puree: Combine strawberries, basil, water, and lime juice in a blender. Blend until smooth. Strain through a fine-mesh sieve if desired for a smoother texture.
  2. Prepare the Mango Turmeric Ginger Puree: Combine mango, turmeric, ginger, and water in a blender. Blend until smooth.
  3. Prepare the Cucumber Mint Lime Puree: Combine cucumber, mint, lime juice, and water in a blender. Blend until smooth. Strain through a fine-mesh sieve if desired for a clearer cube.
  4. Prepare the Blueberry Lavender Puree: Combine blueberries, lavender, water, and lemon juice in a blender. Blend until smooth.
  5. Fill the Ice Cube Trays: Carefully pour each puree into separate sections of the ice cube trays.
  6. Freeze: Place the ice cube trays in the freezer and freeze for at least 4 hours, or preferably overnight, until solid.
  7. Release the Cubes: Once frozen solid, remove the trays from the freezer. Gently twist or flex the trays to release the ice cubes.