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Basil-Vermouth Ice Cubes

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 

Yield

Serves 6 (serving size: 2 ice cubes)

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

Ingredients

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

Nutrition 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

How to Make It

  1. 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.