On the 8th day of Christmas…
Wine Ice Cubes
Following on from yesterday’s post for using up leftover prosecco to make jellies, here is another alcohol inspired tip.
If following the new year your liver can’t quite face finishing off any leftover wine but you can’t bear to throw the final dregs away, a good idea is to freeze the remnants into ice cubes that can later be used for cooking as and when recipes call for it. Not only does this mean you get to avoid tipping any leftover wine down the sink, but also that you don’t have to open an entire new bottle when a recipe may only call for a splash.
I freeze any leftover wine in ice cube trays, once frozen I tend to remove from the ice trays and store in freezer bags. If you’re a meticulous cook, you can always measure the volume of each ice cube so you now how many to use in a recipe, however I must admit that I always just throw in an indiscriminate amount of ice cubes when needed, either taking them out to defrost in advance or sometimes just throwing them in still frozen.
It’s a great tip that can also be used to freeze items such as leftover stock, curry pastes or lemon/lime juice. In fact I’m a big advocate of freezing ingredients when I’m unable to use them up before they’re likely to spoil and have written about this previously here, if you’d like some further ideas.