I have a question about the recipe "Blueberry Basil Infused Vodka" from Kitchen Konfidence. Have you used fresh bay leaves in infusions? It is such a hardy leaf, I'm curious if anything special needs to be extract its full flavor. (I use bay to scent blueberries that I can in light syrup, and have found that, even sitting (initially at a high temperature) for a few hours, they don't yield as strong a flavor as herbs with more delicate leaves.) Many thanks. ;o)
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