Final Touch Stackable Extra Large Square Ice Cube Moulds Set of 3
Quick Find Code :
Inner / Outer :
6 / 24
EAN / UPC :
Packaging Size (WxDxH) :
6.00 X 25.00 X 10.00 (CMS)
HS Code :
Packed Product Weight (Single Unit) :
Product Dimensions(L X W X H) :
15.00 X 6.00 X 10.00 (CMS)
Available For Sale :
Online Web Site
For example Ankorstore or Faire
Price (in £ per piece) :
Freeze moulds with fruit or juice for a burst of added flavour while chilling drinks. Each cube mould makes two extra-large 4.3cm cubes. Stackable moulds save freezer space and the single cube mould cavity make it easy and quick to fill and empty. Stackable moulds save freezer space and the single cube mould cavity make it easy and quick to fill and empty.
Make fruit or juice infused ice
Freeze moulds with fruit or juice for a burst of added flavour while chilling drinks
Fruit or juice cubes water down drinks less as they melt compared to normal ice
Extra-large 4.3cm cube size
Great way to use up excess fruit
Stackable moulds save freezer space
Includes 3 moulds - make up to 6 cubes
Instructions & recipes included for:
Puree Fruit cubes
Blue Coconut Curaçao cubes
Moscow Mule cubes
Dimensions: 4.3 cm cube size
Material: Silicone (BPA-free)
Packaging Size (WxDxH): 11 x 6 x 25 cm
Includes: 3 Silicone moulds - make up to 6 cubes
Washing: Dishwasher safe (top rack)
Step 1: Prepare the following ingredients and fill moulds. Each cube well holds 88.7 ml (fruit pieces, puree fruit, juice, cold coffee, liqueur, water)
Step 2: Place in freezer for a minimum of 4 hours or overnight. Freezing time may vary depending on ingredients. Freeze overnight for cubes with fruit, liqueur or liquor.
Step 3: Remove mould from freezer, then remove lid and cube from mould. For hard to remove cubes, let the mould sit for a few minutes at room temperature.
Puree Fruit Cubes:
Remove any seeds, stems, rind, pits or skin before pureeing. Use fruits such as berries, melons, mangoes, apples, pears, peaches or citrus. For harder cubes, add some water to mixture before freezing (optional).
Freeze moulds with any juice such as apple, cranberry or orange juice.
Pour new or left-over champagne into the moulds and freeze. Great for Mimosas, Bel-lini’s or other Champagne cocktails.