To keep my crudités crisp and cold, instead of ice cubes, I use small white rocks that have been scrubbed, rinsed, and stored in the freezer in a plastic bag. Smooth river rocks are ideal. I layer the chilled rocks in a bowl or on a platter and pile the vegetables on top. It makes a beautiful presentation, and, best of all, the rocks don’t melt.
Robin Brisco, Tustin, CA