This is how to prepare ice safely

Ice, especially in summer, is a widely consumed product. It chills drinks, but sometimes even water, and is used at home, on the beach, or when boating. While it's very simple to make, and can be done directly in the refrigerator (or using special machines), some hygiene precautions must still be taken. This includes the water, the trays, and contact with the hands of those using it.

Ice is always made with drinking water only, which does not necessarily have to be bottled mineral water.tap water, Perhaps filtered if you've installed such a system. However, if you're in a location where only cistern water is available for general use, then you'll need to use mineral water to make ice.

As for the ice cube trays, they should be cleaned thoroughly with a touch of dish soap. A natural alternative, which we suggest, involves the use of hot water and white vinegar, in equal parts. Once you've prepared the mixture, soak the trays in it for about 30 minutes and let it act. Then scrub with a soft sponge and rinse thoroughly: the white vinegar eliminates odors and dissolves limescale. It's not essential to wash the trays after every use, but doing so once a month isn't a bad idea.

The right temperature is -18 degrees: at this level, bacteria are harmless (they remain dormant) and the ice does not melt. If you have a freezer that features the function quick freeze, capable of lowering the temperature to minus 24 degrees, activate it when you add liquid water. The ice will then form more quickly and be more transparent.

Avoid keeping the freezer door open longer than necessary: ​​if the temperature rises, even to minus 10 degrees, the ice cubes will form a liquid film on the surface and will stick together once refrozen, making them more difficult to use, for example inside a glass.

Aside from the good hygiene rule of washing your hands before handling ice cube trays and ice cubes, ice should never be touched with your hands, but only with tongs or a spoon. Remember that cold doesn't kill bacteria, it simply puts them to sleep, and your hands certainly contain bacteria and impurities that transfer very quickly to the surface of the ice cube, and then into the drink in which it's placed.

When it comes to ice, the words "reuse" and "repurpose" don't exist. Leftover ice in a glass should never be refrozen, as it's already contaminated. Instead, you can use the leftover cubes in two ways. You can let them melt, and use the resulting water to water your plants. Or, you can throw the ice cubes in the sink with lemon peels and coarse salt: the abrasive action of the ice will then help remove any greasy residue.

Homemade ice shouldn't last more than 4-6 weeks. After this time, it remains solid, but its quality declines, and it has absorbed many odors that negatively impact its usability. Over time, the ice cubes shrink, deform, and weaken.

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• What to do with used ice cube trays
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