Yes, adding salt or sugar to water can actually lower its freezing point and make it freeze faster. This phenomenon is known as "freezing point depression." Here's why it happens:
When a solute (such as salt or sugar) is dissolved in water, it disrupts the formation of ice crystals by interfering with the water molecules' ability to arrange themselves into a solid lattice structure. Essentially, the solute molecules get in the way of the water molecules trying to form the organized structure of ice.
By disrupting the formation of ice crystals, the presence of salt or sugar in the water reduces the temperature at which the water freezes. In other words, it lowers the freezing point of the water. This means that the water needs to reach a lower temperature before it can solidify into ice.
As a result, when you add salt or sugar to water and place it in the freezer, it will freeze at a lower temperature than pure water. Consequently, it may freeze faster since the freezer is typically colder than the lowered freezing point of the salt or sugar water mixture.
It's worth noting that the effect of freezing point depression is more significant with salt than with sugar. Salt is a stronger electrolyte and has a greater impact on lowering the freezing point of water compared to sugar.