Now that is starting to feel a lot like summer here in Florida, a glass of ice cold lemonade is starting to sound like a really good idea. After going on a long walk in the middle of the day, I walked in the kitchen and grabbed a bottle of my favorite lemonade. There’s nothing quite like freshly squeezed lemonade after being outside on a very humid ninety degree day! But I know some people are lemonade fans no matter the weather so I’ve created a way to make it even more delicious by serving it with layered ice cubes!
These layered ice cubes make for a pretty presentation and would be great at your next party! Here’s how to make them:
Supplies: silicone ice cube trays / Natalie’s lemonade
Mango Lemonade
Puree diced mango in a blender until smooth. Pour into ice cube tray filling each cube half way. Freeze for 30 minutes then top with lemonade. Freeze until solid or overnight. Fill glass with ice cubes and top with lemonade.
Raspberry Lemonade
Puree raspberries in a blender until smooth. Pour into ice cube tray filling each cube half way. Freeze for 30 minutes then top with lemonade. Freeze until solid or overnight. Fill glass with ice cubes and top with lemonade. If you don’t like the seeds, strain the blended raspberries over a fine mesh sieve before filling the ice cube tray.
Black Currant Arnold Palmer
Brew black currant tea and lightly sweeten. Pour into ice cube tray filling each cube half way. Freeze for 30 minutes then top with lemonade. Freeze until solid or overnight. Fill glass with ice cubes and top with half lemonade and half black currant tea.
This post was created in partnership with Natalie’s Orchid Island Juice Company. Thanks so much for supporting the brands that keep this blog going!