For an interesting twist to serving iced tea, add these watermelon and mint ice cubes. I've adapted a recipe from Relish magazine, an excellent new food magazine that can be found as a supplement in your Sunday paper.
The ice cubes go well with any drink you want to liven up, not just tea: add it to punch, lemonade, mixed drinks, and so on. This recipe also works well for making freezer pops and granita.
Watermelon and Mint Ice Cubes
2-1/2 cups watermelon, cubed
1 to 2 tablespoon honey
1 tablespoon sugar
juice of 1/2 lemon
24 mint leaves
Into a medium bowl, press the watermelon cubes through a fine mesh strainer. Discard the pulp. To the watermelon juice, add honey to taste, sugar, and lemon juice. Combine and strain the liquid again into a measuring cup to make for easy dispensing. It should equal 2 cups, which will fill an ice cube tray entirely. Place mint leaves in ice tray and pour the liquid over the mint. Freeze for at least two hours before using.
Yield: 24 ice cubes.
Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for food on his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.