Alcohol and vinegar both make great canvases that take on the flavor of the produce you infuse in them. And all of those decorative jars that you can’t use to can? Well, this is the perfect use for them. Mix up a batch of infusions during the summer and you will have a treasure trove of holiday gifts to give. In this chapter, you’ll find some of the basic things you need to know to get started creating your own delicious infusions.
Q: I love flavored oils. Can I submerge basil in oil to flavor it?
A: We have all seen those decorative containers of herbs and sometimes garlic cloves, vegetables, or spices encased in oil, and maybe you have thought, I can make those. Don’t do it! Herbs and vegetables are not acidic. Submerging them in oil creates precisely the kind of nonacidic, anaerobic environment that is the perfect breeding ground for botulism. Any flavored oils that you make should be refrigerated for short-term storage or kept in the freezer if you want to store them for more than a few days.
Q: Can I eat the fruit in my alcohol infusions?
A: Yes, you can, if you are of legal drinking age. The fruit in alcohol infusions gives up a lot of its flavor to the booze and, in turn, absorbs a lot of booze in the process. So, the produce will be quite potent. Keeping that in mind, you can make a lovely grown-up dessert by spooning some of the fruit from your infusion over ice cream, meringues, or pound cake — delicious, if a bit dangerous! You can also blend the fruit into frozen cocktails. Think of it as a smoothie for the older set.
Q: What is the best alcohol to use for a liquor infusion?
A: Most liquor infusions are made with high-proof spirits, such as 80-proof vodka, which ensures that your infusion will remain stable and will not ferment. If you do notice any bubbling in your infusion, you can top it off with a little grain alcohol or overproof rum to bring it back to balance.
I have infused lower-alcohol libations, such as sake and wine. Just be sure to refrigerate these products and use them within the time indicated in your recipe.
Q: Should I sterilize my bottles before adding my infusion ingredients?
A: You will find mixed opinions about sterilizing bottles before using them to hold infusions. I think, why not? It’s easy enough — you just dunk your clean bottle or jar into boiling water for 10 minutes — and it gives you an extra edge over any potentially contaminating elements that would jeopardize your good work. So, if you can, presterilize.
There are instances, however, when you cannot presterilize. When you are working with a crock or other large container that is too big to submerge, for example, you have to do the best you can. In these instances, I recommend the following:
If you are going to go through the time, effort, and expense of creating a large batch of infusion, you don’t want to run the risk of contamination because the vessel wasn’t quite clean. It takes a little time, but after you are through, your container will be as clean as a whistle.
Q: What kind of container is best for storing infusions?
A: Infusions should be made and stored only in food-grade nonreactive containers, such as glass or ceramic meant for food. Be careful of ceramic glazes that may contain lead, and ditto any crystal vessel. Such containers may look gorgeous but will leach toxic elements into your recipe — not good.
Q: Should I heat the booze before adding it to the jar?
A: Never heat alcohol on the stove. High-alcohol liquids can easily catch on fire, creating a very dangerous situation. The spirits have enough firepower of their own; just add them straight to your clean, sterilized jar.
Sweetened infused vinegars make refreshing spritzers. Add a few tablespoons to a glass of seltzer water for a refreshing, light drink known as a shrub.
Q: Can I use sweeteners other than sugar?
A: Sugar is sometimes added to an infusion before or after the process. If it is added before, it helps the fruit to maintain its shape. Sugar hardens the cell walls of produce, so it will keep your cherries, for example, from just turning to mush.
When sugar is added after the infusion, it is done so as a flavoring. In this case, it is fine to substitute another sweetener, such as honey or agave syrup.
Q: I have a thin layer of murky sediment on the bottom of my infusion. What should I do?
A: It’s not unusual to have a thin layer of sediment on the bottom of an infusion. Even after you strain out the fruit, some particulates remain and will settle out on the bottom of your container after a time. It’s harmless, but if you find it unsightly, it’s easy enough to take care of. Gently pour off the clear infusion into another container, leaving the sediment behind. Wash out your original container and return your now crystal-clear liquid to it.
Q: What kind of vinegar should I use for flavored vinegars?
A: Think of your vinegar as a canvas — it’s okay if it has a little texture, but you really want a clean slate. Avoid richly flavored vinegars, such as malt vinegar, that will mask the flavor of your infusing ingredients. Stick to neutral-flavored vinegars like distilled white vinegar, apple cider vinegar, or white wine vinegar. Keep in mind that flavored vinegars can be sweetened to take the edge off of sharp flavors if necessary.
Makes about 3 cups
Strawberries give this infusion a sweet, fresh taste and a very rich red color. You can leave it unsweetened if you prefer. Either way, it is terrific for dressing salads, brightening a platter of grilled meats, and more. Feel free to substitute any berry you have on hand — they all make terrific infusions.