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We used to make flavoured ice cubes when I was wee. |
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[pocmloc] - was that an intentionally regrettable image you just provided us? |
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[+] to the above two comments. |
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Try this experiment: Freeze some (full sugar) soft drink (that's what we in the antipodes call soda). Take out the piece of ice that forms. Briefly rinse it, then place it in your mouth. Then explain what is wrong with this idea. |
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spider I have had frozen soda and still see nothing
wrong with my idea. |
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Well if we can't make it by just freezing sugary water, then how are we going to make it? |
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Reverse sublimation. Under the right temperature and pressure conditions water vapour turns directly into a solid, without passing through the liquid state - if there were some sugar molecules in there too, would they get trapped in the resulting ice? |
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Sintering. Mix together ultra-finely powdered ice and sugar crystals; heat the mixture until it forms a solid lump. |
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Encapsulation. Small voids in the ice crystal could contain similarly small lumps of sugar. Imagine sticking one sugar cube and 26 ice cubes together into a 3x3x3 supercube, with the sugar in the centre; as it stands this would give you a single discrete dose of sugar rather than releasing it gradually, but if we can make a repeating pattern of sub-millimetre-scale cubes, we'll get the desired effect. |
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Make a heavy simple syrup out of equal volumes of sugar and water. Heat and stir 'til dissolved, boil for one minute. Cool. Put it in an ice-cream maker and churn it as it freezes. Once it is a stiff mush, stop churning, put it in ice-cube trays and freeze it hard. |
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Add fruit or flavors to the mix and it's called sorbet. |
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It can be made by dissolving a non-carb sweetener in water and freezing it. |
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OK, my objection was too strong. In a literal sense, you can't make frozen syrup, but you can make a block of ice with syrup trapped in it in various ways, so this works in practice. |
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