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allac15957 1 × R65.00
13 Aug 12:48

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whiskey ice balls

New 1 was available
Indicative market price: R149.00
R5.00 minimum increment
R65.00
Shipping
R65.00 Standard shipping applies to orders under R100.00, in most areas in South Africa. R35.00 Standard shipping applies to orders over R100.00. Some areas may attract a surcharge surcharge. This will be calculated at checkout if applicable.
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Main centres:  1-3 business days
Regional areas: 3-4 business days
Remote areas: 3-5 business days
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Product details

Condition
New
Location
South Africa
Customer ratings:
Product code
4705161
Bob Shop ID
298816708

Feature:

4 Cup Glass Shape Silicone Ice Cube Maker Freeze Mold Mould Drink Party Ice Tray.

Each ice ball mold makes four 4.5cm /1.77inches ice spheres.

Ice tray is sealed and balanced and will not leak or tip in freezer.

Great for making ice cubes, chocolate, gelatins in party and bar.

You can add any food as you like such as strawberry, cherry, orange, apple, lemon to liquid.

After being frozen, the ice ball will become sparkling and crystal-clear.

Main Material: Silicone

Color: Black

Size :12 x 12 x 5cm /4.7 x 4.7 x 1.9 inches (Ball diameter 4.5cm/1.77inches)

Weight: 4.76 ounces

Quantity: 1pc

How to Use Your Ice Ball Molds :

1. Before using your new tray, be sure to wash to wash thoroughly with soap and water.

2. Fill the bottom tray nearly full of water (leave about 1 cm unfilled).

3. Then set the bottom tray on an even surface in your sink and press the lid tray down into the bottom tray until it is sealed (Note: The excess water will escape through the 4 vent holes at the top of each ball).

4. When full, gently press down on the top of each mold to force out enough water to give a slight air gap at the top of each ball for expansion - This step is important so your ice balls will form properly without cracking - Need to leave room for expansion.

5. Do not worry about excess water in tray. Let it freeze with the mold.

6. Lay flat in freezer for 5+ hours.

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Customer ratings: 1 ratings

Works great
28 Aug 2017