i've been taking in lots of sweet basil from the garden every day recently, so i figured i'd preserve some by making basil ice cubes.
my first batch came out thick and frothy, so it was difficult to freeze them. also, they turned out dark forest green.
is there a way to freeze them so they retain any bright green colour?
how much water do you add? is the blended result (before freezing) fairly thick and pastey, or is it more watery?