Pur fruit in clean jars. Cover in alcohol. Taste a small amount each day. Strain fruit when done. Eat fruit (at night when the car is put away and you`re ok with a tipple of trouble). Close jar and seal in dark, cool place.
Infusions are that simple.
Pictured on the left as apricot-infused brandy.
The jar on the right are fleshy peach pits swimming in vodka. There are some pretty split opinions when it comes to peach pits so do your research before doing this one. Some say they are a deadly source of cyanide while others claim they are far less dangerous. We`ve taken time to read both sides and made the call for ourselves…
When consuming you can mix these into a cocktail, drink them stright up or cut them with simple syrup (sugar water) to get the taste you like.
Sometimes simple is the best -having some simple standbys like this can really extend your pantry – or liqour cabinet.
What do you infuse (or would you like to)?