By Pearl Lewis
Updated Mar 24, 2022
Leveraging the same principle that once birthed ice cream, a saturated salt‑water slurry can lower temperatures below the normal freezing point of water—reaching as low as –5°F. This method offers a quick, economical alternative to a refrigerator for cooling beverages.
In an insulated bucket, combine 6 ounces of table salt with 1 pint of room‑temperature water. Stir with a wooden spoon until the salt fully dissolves. Add a second pint of water and another 6 ounces of salt, ensuring you do not exceed half a bucket to prevent overflow when ice is added.
Gradually introduce crushed ice, stirring continuously. Continue adding ice until the bucket reaches the desired level. Avoid direct contact with skin; the slurry’s temperature can drop below freezing, posing a risk of frostbite.
Use tongs to lower each can slowly into the slurry. Avoid dropping them to prevent splashing and potential injury. Keep the cans submerged for approximately five minutes before removing them with tongs.
Do not use this cooling method on glass bottles. The rapid temperature change can cause glass to shatter.
