Spring is in the air and the outdoor entertaining season is upon us. At a recent photo shoot for a Mother’s Day Brunch for Marin Magazine, we discovered our favorite new party trick…adding fruit to extra large ice cubes.Chef Aaron Wright showed up to the shoot with two types of ice cubes he had prepared the night before using extra big ice cube trays from Sur La Table.
The first cubes were extra thin sliced lemons and limes, he put together like ‘x’s in the photo in this post.
When they started to break apart, the cubes looked very cool.
He also used strawberries, which worked perfectly with champagne for mimosas. At $8 a piece, we also thought these ice cube trays would make fun hostess gifts for summer dinner parties. Thanks to Jennifer Martine for letting us use her gorgeous photos.
Make It Simple Sister 