Triple-digit temperatures have hit Southern California later than expected. I suppose I should be grateful that the thermometer reads only 103° today, as opposed to the day’s record high of 116° that blistered us in 1985. 

Staying hydrated is critical when the sun decides to show off. I make sure my ice cube trays are well stocked and drink more fluids to make up for water loss. 

I also take a cue from Jenny Harper, senior culinary specialist for the Nestlé Test Kitchens. Jenny freshens up summer drinks with lemon-flavored ice cubes. 

“Squeeze fresh lemons, and put the juice in ice cube trays,” she says. “You can also add some zest for an extra lemon boost.” 

Freeze the cubes, and then transfer them to a freezer-ready storage container. You can add a burst of flavor to water, iced tea, fruit juice and other beverages. 

I like the BPA-free, though pricey, Stainless Steel Ice Cube Tray (right) from Onyx. And if I’m out of lemons, I’ll substitute other citrus fruit juices for flavorful ice cubes.

4 Special Recipes from Jenny Harper 

1. Early-Morning Pumpkin Maple Oatmeal
2. Pumpkin Latte
3. Creamy Margaritas (Tequila Optional)
4. Frozen Hot Chocolate 

Photo: FotoosVanRobin 

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