ijswater

Ijswater is the Dutch term for water that is cooled to near-freezing temperatures or a mixture of water and ice. In everyday Dutch usage, it often describes water that is chilled with ice and kept at a low temperature, for example to cool ingredients quickly or to serve a very cold drink.

Physically, the temperature of an ijswater mixture depends on the amount of ice present and the water’s initial temperature. When ice is added to water, the system tends to settle around 0°C as ice melts, though the presence of dissolved salts or other substances can lower the freezing point slightly. An ice-water bath used in laboratories or kitchens produces a slushy to liquid mixture with a stable, low temperature suitable for rapid cooling.

Applications and usage. In cooking and food preparation, ijswater is used to shock vegetables after blanching, to keep doughs and butter cold during handling, or to chill beverages quickly. In culinary practice, the term emphasizes the efficiency of rapid cooling rather than a specific color or texture. In laboratory and service contexts, ice water baths provide a simple, portable means to stabilize temperature-sensitive samples or to cool down hot liquids safely.

Etymology and regional use. The word derives from Dutch: ijs (ice) and water. While the exact usage can vary by region, the concept is broadly understood in Dutch-speaking areas as cold water supplemented with ice or ice-delivery of coolness.

See also. Ice, Ice bath, Cold water.