Source: dLife

A versatile homemade stock of fruit and veggies.

Servings

1 tbsp fresh lemon juice
1 gal cold water , cold
2 cup cold water , cold
1.5 lb medium apples , peeled and chopped (or pears)
1.5 lb fresh chopped onion
3 medium celery stalks , chopped
0.5 lb fresh cubed turnips , peeled and diced
0.5 lb fresh leeks , chopped, white parts only
0.5 lb medium carrots , chopped
0.5 lb medium tomatoes , chopped
1 bay leaves
0.5 tsp ground thyme (or 2 sprigs of fresh)
1 tbsp black peppercorns (~6 whole)
6 whole cloves
1 cup white wine (optional)

1 In large stockpot combine lemon juice, 2 cups water, fruit, onion, celery, turnips, leeks, carrots, and tomatoes.
2 Cook vegetable mixture over medium heat 15 minutes.
3 Add bay leaf, thyme, peppercorns, cloves, and white wine, if desired.
4 Reduce heat, simmer 30 minutes, or until liquid is reduced by half.
5 Add 1 gallon water, return to a simmer and cook 45 minutes longer. Strain in large colander. Discard solids.
6 Cool stock quickly and refrigerate, or freeze in small batches.

Please note that all vegetables and fruit are discarded after cooking. The carb count does not reflect this.