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In late winter, our CSA box is packed with a variety of citrus fruits from the low desert. After we have eaten our fill of blood oranges, grapefruits, lemons and limes, we still have so many left over that need to be preserved for later. I slice them up, dehydrate them for future cocktails. My favorite thing to do however, is juice everything into one super-citrus juice and then freeze the juice into ice cubes. Now that is is over 100 degrees here in the hi des, I am thanking myself - those tangy ice cubes are perfect for my summer evening cocktail.