Today's chemical concoction is about "Ices". This is an introduction into the world of ices. Making an "Ice" is something of a lost art sadly. They are wonderful when done right, and usually good when done wrong. Yes, there are commercial giants that do screw them up, but those are the exceptions.

What I will share today is a "water Ice". It is water based and a great way to make distilled water useful.

4 cups water
Enough drink powder to make 1 quart
1/3 - 2/3 cup sugar (we're making a syrup different mixes need more or less sugar)

Boil everything for 20 minutes. Let it cool in a glass or metal bowl. When it's cool, put the bowl in a soft freezer (that's about 10°F), and stir about once an hour. The idea is to keep the crystals as small as possible. When the mess is as hard as you like and the consistency of a very fine slushy, enjoy the fruits of your labor! In my freezer it takes a few hours and if you can stir water you're golden.

Just as a side; Did you ever wonder why Ices aren't served with or near the beginning of meals? Well, it seems that even though they are good for your innards, especially if you have an ulcer, they (the cold in general) are detrimental to digestion. So they are associated with dessert and thus are deemed "bad" for you, or at least an indulgence.
Make them. Enjoy them. Tip me. Revive a dying art.