In case you haven’t noticed, summer is officially here and it has brought some sweltering heat with it. There are three stages of summer heat: 1)the a/c is running, 2)the a/c and ceiling fans are running, 3)the a/c, ceiling fans, floor fans, and refrigerator door is open . This summer has officially moved into stage 3, so it’s time to make something cool and refreshing. What’s more refreshing than some fresh summer blueberries, and chilled vodka. Let’s make some Sweet Blueberry Infusion.
Vodka infusions are a great way to extract delicate flavors from fruits, spices, and herbs for a new dimension in mixed drinks, or on the rocks. The process is as simple as allowing fruit or herbs to soak in a jar of vodka for a period of time, strain and serve. Different fruits have different infusion times, so you will want to sample along the way to know when to take the fruit out. In some cases, over infusing will add off flavors that can be very bitter. If you’re infusing lemons, limes, or anything with a rind and pith, be extra careful to remove the pith, as it will infuse very strong bitter flavors that are off putting. You can even mix and match herbs and fruits, and other alcohols (bourbon, peaches, vanilla bean and brown sugar is an amazing infusion combo). Finally, don’t skimp on the quality of the alcohol, if it’s bad before the infusion, it will be just as bad after. Enjoy!
Stay Hungry Y’all! -The Hungry Southerner
Sweet Blueberry Infusion
- 1 cup fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon fresh lemon juice
- 1 litter Tito’s Vodka (any top shelf vodka will work)
In a bowl cover the blueberries with the sugar and lemon juice (the lemon juice helps keep the blue color) then gently break the skins of the blueberries with a spoon to open the fruit. Do not overwork or mash the berries, let the vodka do the work. Then move the berries and excess juice and sugar to a container, with a sealable lid or swing top (mason jars and swing top bottles work great). Cover the berries in 1 litter of vodka and seal the container. Allow the fruit to sit for anywhere from 2 weeks to 1 month, shaking every other day. Once the infusion is done, remove the fruit, and strain the vodka to remove any left over particulates. Serve over ice, as a martini, mixed with fresh lemonade , or reduce with raspberries and sugar over low heat to make a syrup and serve over pound cake.