Half a croissant, on a plate, with a sign in front of it saying '50c'
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Trying to contain nuts.

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sugar ice

frozen syrup
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This ice would make a drink sweeter as it's consumed so it can start out bitter and reach the flavor of soda at the end. Useful for matching different flavors to different foods as they're consumed.
Voice, Dec 03 2010

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       Isn't this a popscicle?
xandram, Dec 03 2010
  

       We used to make flavoured ice cubes when I was wee.
pocmloc, Dec 03 2010
  

       [pocmloc] - was that an intentionally regrettable image you just provided us?
lurch, Dec 03 2010
  

       [+] to the above two comments.
DrWorm, Dec 04 2010
  

       Try this experiment: Freeze some (full sugar) soft drink (that's what we in the antipodes call soda). Take out the piece of ice that forms. Briefly rinse it, then place it in your mouth. Then explain what is wrong with this idea.
spidermother, Dec 04 2010
  

       spider I have had frozen soda and still see nothing wrong with my idea.
Voice, Dec 04 2010
  

       Well if we can't make it by just freezing sugary water, then how are we going to make it?   

       Reverse sublimation. Under the right temperature and pressure conditions water vapour turns directly into a solid, without passing through the liquid state - if there were some sugar molecules in there too, would they get trapped in the resulting ice?   

       Sintering. Mix together ultra-finely powdered ice and sugar crystals; heat the mixture until it forms a solid lump.   

       Encapsulation. Small voids in the ice crystal could contain similarly small lumps of sugar. Imagine sticking one sugar cube and 26 ice cubes together into a 3x3x3 supercube, with the sugar in the centre; as it stands this would give you a single discrete dose of sugar rather than releasing it gradually, but if we can make a repeating pattern of sub-millimetre-scale cubes, we'll get the desired effect.   

       Any other thoughts?
Wrongfellow, Dec 04 2010
  

       Make a heavy simple syrup out of equal volumes of sugar and water. Heat and stir 'til dissolved, boil for one minute. Cool. Put it in an ice-cream maker and churn it as it freezes. Once it is a stiff mush, stop churning, put it in ice-cube trays and freeze it hard.   

       Add fruit or flavors to the mix and it's called sorbet.
baconbrain, Dec 04 2010
  

       It can be made by dissolving a non-carb sweetener in water and freezing it.
nineteenthly, Dec 04 2010
  

       OK, my objection was too strong. In a literal sense, you can't make frozen syrup, but you can make a block of ice with syrup trapped in it in various ways, so this works in practice.
spidermother, Dec 04 2010
  
      
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