|
It was oft-repeated advice in the old thread, but, for your pie type infusion, run infusions of each ingredient on their own, and experiment at the end with ratios (notes!) of each flavor to come up with something you really like. The benefits are three fold: If you over infuse something, you haven't ruined a whole batch You can you can play with ratios to get something you really like You can use the contributory flavor infusions as bases for other drinks, compositions Plus you can feel like an alchemist or something with a bunch of pretty colored jars sitting around 
|
#
¿
Oct 1, 2011 07:11
|
|
|
|
| # ¿ Apr 26, 2024 21:38 |
|
|
If the prickly pears ripen up a bit before you stick them in anything, it's very likely you won't need any additional sweetening.
|
|
#
¿
Oct 9, 2011 01:53
|
|
|
Frozen is actually good, the ice crystals pop the cells and you can infuse more quickly. Water content should be about the same, and the frozen stuff should be closer to ripe than the stuff you can get fresh right now
|
|
#
¿
Oct 18, 2011 05:36
|
|
|
Bonus tip: After infusing berries save them to use in drinks and/or freeze and eat to get positively blasted on frozen fruit. I've done this with gin blueberries.
|
|
#
¿
Oct 18, 2011 19:43
|
|
|
I like turtles posted:Bonus tip: After infusing berries save them to use in drinks and/or freeze and eat to get positively blasted on frozen fruit. I've done this with gin blueberries. Robot Girlfriend posted:I added a little simple syrup to it (homemade sugar water), and it has a much richer texture and a more pleasant taste, great advice! (further tinkering will be done after aging.) 
|
|
#
¿
Oct 26, 2011 16:26
|
|
|
|
| # ¿ Apr 26, 2024 21:38 |
|
|
rarbatrol posted:I decided to try an infusion with dried hibiscus flowers. I crammed as many as I could into the bottle and let it steep for 1 day, and out came an inky, magenta, tart substance that doesn't really taste like vodka anymore. It's really good with lemonade, too.
|
|
#
¿
Sep 5, 2014 06:27
|
|