First, blame the water. Sounds obvious, right? But tap water is a cocktail of minerals and chlorine. When you freeze it, those nasties don’t just vanish.
They get concentrated. Think of it like a gross, icy bullion cube. Freezing pushes the impurities into the center, so as the cube melts, you get a gulp of pure, unadulterated yuck. Thanks, physics.
Your Freezer is a Flavor Vault (The Bad Kind)
Here’s the real villain: your freezer is a flavor sponge. Seriously, it absorbs everything. Did you leave an open box of baking soda in there? Good. But did you also store last week’s fish, a half-eaten onion, and that forgotten container of chili?
The ice doesn’t care. It picks up those aromas like a gossipy little cube. You’re not drinking water; you’re tasting ghost-fish-and-onion-sorbet. Delightful, right?
Check your ice tray. Is it plastic? Plastic loves to hold onto smells. That new tray might taste like the factory it came from. Give it a serious sniff test before you fill it up.
