Iced Bouillon with Sherry

Name: Iced Bouillon with Sherry
Ingredients: 4 cubes Beef bouillon cubes (Can substitute with 4 cups of beef broth); 4 cups Water; 1 cup Dry Sherry (Or Madeira wine); 1 tablespoon Lemon Juice (Optional, for brightness); 0.25 teaspoon Salt (To taste); 0.25 teaspoon Black Pepper (Freshly ground, to taste); 2 tablespoons Fresh Parsley (Chopped, for garnish)

A refreshing chilled bouillon, flavored with sherry for a sophisticated summer appetizer or light meal.

Ingredients

4 cubes Beef bouillon cubes (Can substitute with 4 cups of beef broth)
4 cups Water
1 cup Dry Sherry (Or Madeira wine)
1 tablespoon Lemon Juice (Optional, for brightness)
0.25 teaspoon Salt (To taste)
0.25 teaspoon Black Pepper (Freshly ground, to taste)
2 tablespoons Fresh Parsley (Chopped, for garnish)

Instructions

1In a saucepan, combine water and bouillon cubes. Bring to a boil over medium-high heat, stirring until the bouillon cubes are completely dissolved.
2Reduce heat to low and simmer for 10 minutes to allow the flavors to meld. Season with salt and pepper to taste. Add lemon juice if desired.
3Remove from heat and let cool to room temperature. Stir in the sherry. Transfer to a container and refrigerate for at least 2 hours, or until thoroughly chilled.
4Serve chilled, garnished with fresh parsley.