A number of ways you could do it. Put some kind of fizz inducing water activated stuff into ground up ice when it's in a cold dry state and compress it is one way that comes to mind.
-- doctorremulac3, Sep 05 2014

Frozen fizz. http://en.wikipedia.org/wiki/Dry_ice
[jutta, Sep 05 2014]

E.g. as in this fizzy fruit recipe. http://www.molecula...onated-fizzy-fruit/
[jutta, Sep 05 2014]

Carbonated Frozen Confections (2009) http://dspace.mit.e.../612342654.pdf?...1
Note author's middle name. [jutta, Sep 07 2014]

You know, [doc], this is actually not such a stupid idea.

Can you freeze highly carbonated water, perhaps under pressure, and have it hold its fizz?
-- MaxwellBuchanan, Sep 05 2014


//You know, [doc], this is actually not such a stupid idea.//

It's not? Let me go back and check my notes. Maybe I missed something.

I believe there might be an issue with the freezing driving the gas out even under pressure. I assume if it were that easy somebody would have done this already.
-- doctorremulac3, Sep 05 2014


With enough pressure, any gas can be made soluble in any substance.

A simple experiment would be to freeze a can of carbonated beverage, then cut the can away and see if you have the requisite fizzy ice cube.
-- MaxwellBuchanan, Sep 05 2014


Or just freeze it, thaw it and see if it still fizzes?

Hey, Science-Team-HB, can you just freeze cabonation into a liquid under pressure to make fizzy ice? I don't think so but I'm just guessing. Somebody out there probably knows.
-- doctorremulac3, Sep 05 2014


That would most likely be Mythbusters, you should send it in.
-- 8th of 7, Sep 05 2014


Are you just trolling here? Isn't this a well-known side effect of working with dry ice? (Am I the only one who's ever tried to use dry ice instead of liquid nitrogen in an instant ice cream recipe? Surely....)
-- jutta, Sep 05 2014


So what happens with the ice cream? The closest I've come is accidentally making a dry ice/water frozen mass, which just pops and cracks.

Methane clathrate ice cream, though, that's a different matter altogether. Non-flammable ice cream seems so dull now.
-- MaxwellBuchanan, Sep 05 2014


What does it taste like? Well, it's like carbonation and crème anglaise are out on a date in a nice restaurant, and they mean well, but carbonation is all like FIZZ! and crème anglaise just wants to mellow out and talk about feelings and stuff, and then carbonation is like FIZZ! and crème anglaise wonders what carbonation does other than go "fizz" and then carbonation is all like FIZZ! and crème anglaise sighs and stares wistfully into space.
-- jutta, Sep 07 2014


AFAIK the carbonation process is pressure dependent, certainly all the carbonating I've done has been under pressure.

Now, using enough dry ice to chill water would produce many many times as much volume of CO2 as you could get to dissolve into the water.

What I propose is a relatively resillient PET bottle with a wide mouth, and some "ice cubes" which are large blocks of ice with a dry ice core. Put room temp water, juice, cordial, beer, whatever into the bottle and add the right number of fizz ice cubes, and shake. The ice melts and cools the liquid down, whereupon the dry ice core is exposed and goes on to carbonate (and pressurise) the liquid rather rapidly.

Or, you could do the same job with only dry ice, and instead have a pressure limiting relief valve built into the bottle lid.
-- Custardguts, Sep 07 2014


I probably didn't describe this idea very well. I'm not trying to carbonate the drink, just to have delightful fizzy bubbles rise up off of the ice cubes.

Picture an AlkaSeltzer, picture an ice cube, now picture an ice cube giving off little effervescent bubbles that tickle you nose.

Not sure why, I just think it would be... neat.

Actually the bubbles might stir the drink getting a flow of water over the ice to help the cooling.

But mainly it would be neat.
-- doctorremulac3, Sep 07 2014



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