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By Chef Laura Frankel

This is my go-to cube all year round. I like to have pretty cubes floating in clear pitchers.
I need to add interest to plain water or I will tend to dehydrate myself. I just don't like to drink water! This attractive and refreshing cube makes water interesting and refreshing.


2 cups fresh cucumber, peeled and seeded
1 lemon, peeled, seeded and Supremes removed*
¼ cup torn basil leaves


Puree the cucumber in a blender or food processor. Fold in the basil and lemon supremes by hand, and pour the mixture into ice cube trays.
Freeze completely before using.
Cucumber-Basil cubes are prefect for water, lemonade and cocktails.


*The beautiful citrus sections or supremes-in French, look picture perfect on a plate and are easy to cut.
Start with a sharp paring knife and cutting board. Cut off a small section from the top and bottom of the fruit. This will give the fruit stability and keep it from rolling around.
Cut down the rind from top to bottom following the curve of the fruit. The goal is to remove the rind and the pith (white bitter part) but not the fruit. Continue until all of the rind has been cut off.


Recipe: Kosher, parve

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