Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Homade vegetable stock

  2. 1/2 cup 118ml Dry white wine - vermouth, or Sherry

  3. 1 Bay leaf

  4. 2 Shallots - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine all ingredients and simmer until reduced to 1 cup. Remove bay leaf and shallots. Pour liquid into ice cube trays and freeze. After frozen, store in zip-lock bags in freezer. This is a recipe adapted from Harriet Roth's "Deliciously Low":


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