Basil-Vermouth Ice Cubes

Name: Basil-Vermouth Ice Cubes
Yield: Serves 6 (serving size: 2 ice cubes)
Ingredients: 12 ounces dry vermouth; 4 tablespoons fresh lemon juice; 3 cups water; 12 to 24 fresh basil leaves

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

By Darcy Lenz

Recipe by Cooking Light July 2016

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Credit: Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

Yield:

Serves 6 (serving size: 2 ice cubes)

Nutrition Info

Ingredients

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

Directions

Step 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.

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Nutrition Facts

Per Serving:

66 calories; carbohydrates 1g; sodium 4mg; calcium 2mg.

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Basil-Vermouth Ice Cubes

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Basil-Vermouth Ice Cubes

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Basil-Vermouth Ice Cubes

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Basil-Vermouth Ice Cubes