This infusion is a perfect way to use leftover cucumber peels and it absolutely screams summer! Fresh basil gives it a delicate, fresh, herbaceous lift and a lovely subtle green glow. I like to make these as cookout party favors with the Summer Gin and Tonic recipe card below. If you prefer, you can also use a potato-based vodka in place of the gin. Some liquor infusions need lots of time, but this one infuses quickly, so keep an eye on it and use it right away.

4 fresh basil leaves, lightly packed

1 cup cucumber peels and scraps (reserved from Turmeric Mustard)

3 cups gin

Makes 6 quarter-pints

At the food preparation station, wash the basil. Pat the leaves dry with a kitchen towel.

Place the cucumber peels and scraps into a quart jar. Add the basil and fill the jar with gin. Screw on the lid and place in the refrigerator.

After 24 hours, strain the liquid through a fine-mesh strainer, pressing out any excess liquid. Strain the resulting liquid through a coffee filter or a jelly bag to remove any extra bits of cucumber. Pour into clean glass jars and store in the refrigerator for up to 1 month.

TIPS

See Stocking Your Pantry for recommended gin.

If you don’t have cucumber peels from another recipe, you can substitute with 1 cup of sliced cucumber.