Ice water

Ice water is a basic and refreshing ingredient commonly used in cooking and beverage preparation to cool liquids and maintain the freshness of food. It consists of drinking water to which ice cubes or pieces are added.

This ingredient does not have a specific origin since water is a natural resource present all over the world, and ice is obtained by freezing water in domestic or industrial freezers. Its use is universal and essential in various culinary cultures to maintain the proper temperature of cold ingredients, beverages, cocktails, and in some cooking techniques that require thermal shock.

Properties: Ice water does not provide calories or nutrients but is fundamental for controlling temperatures during the preparation of recipes that require rapid cooling, such as in the making of desserts, salads, fish, and seafood, or for keeping drinks cool. Furthermore, it helps preserve the texture and flavor of certain foods by preventing them from overheating.

In different regions of Latin America, the term may vary and it is also known as agua helada, agua fría con hielo, agua con cubitos, or simply hielo en agua. However, its function and use in gastronomy are the same.