Basil-Vermouth Ice Cubes

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Basil-Vermouth Ice Cubes Recipe

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 

There are countless ways to work magic with this signuiture sipper staple, like freezing your leftover dry Vermouth into cocktail-ready basil ice cubes. 

Serves 6 (serving size: 2 ice cubes)


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12 ounces dry vermouth
4 tablespoons fresh lemon juice
3 cups water
12 to 24 fresh basil leaves


Pour 1 ounce dry vermouth into each of 12 (2-inch) ice-cube molds (such as King Cube). Add 1 teaspoon fresh lemon juice and 1/4 cup water to each mold. Place 1 to 2 fresh basil leaves into each mold. Place molds in freezer; freeze 8 hours or until solid. Serve ice cubes in your favorite simple summer cocktails.

Created date

May 2016

Nutritional Information

Calories 66
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 4 mg
Calcium 2 mg
Sugars 0 g
Est. Added Sugars 0 g