5 Ingredients or Fewer

Blueberry Basil Infused Vodka

July 25, 2012
4 Ratings
  • Makes 1 liter
Author Notes

Made with simmered blueberries and leafy basil, this infusion captures the essence of summer. Fresh, light and wonderfully fragrant. The blueberries provide a familiar base note to the vodka while the basil lends complexity in flavor and aroma. —Kitchen Konfidence

What You'll Need
  • 3 cups organic blueberries
  • 1 liter good quality vodka
  • 5 leafy basil sprigs
  1. Give blueberries a good rinse, then add to a large pot (no need to dry them). Warm blueberries over medium heat, stirring occasionally. Cook blueberries until they release a decent amount of liquid. You can eyeball this step. I stopped cooking the blueberries once more liquid was visible than solid berries. Cooking the berries this way speeds up infusing times. Remove from heat and let cool to room temperature.
  2. Add blueberries with juices to a large, airtight jar. Pour in vodka. Seal the jar and store in a cool, dark spot.
  3. Each day, give the jar a little shake, then taste the vodka. As the days go on, you’ll notice that the blueberry flavor will get stronger. I was pleased with the flavor after 6 days of infusing; however, this can vary based on taste. Once you are satisfied with the blueberry flavor, stir in the basil leaves.
  4. Seal the jar once again and store in a cool, dark spot. After 24 hours, pour the mixture through a fine-mesh basket strainer into a clean bowl or jar. Discard the solids.
  5. The more solid matter that you strain from the vodka, the longer the alcohol will last. I find that I use up my infusions several weeks after making them, so I’m fine with a single strain. If you are planning on keeping this infusion for an extended period of time, line the strainer with several layers of cheesecloth, and strain again.

See what other Food52ers are saying.

  • Dee
  • Stephanie Flynn
    Stephanie Flynn
Kitchen Konfidence is a collection of recipes and techniques aimed to inspire the home cook to do more in the kitchen. About Brandon: I enjoy cooking with seasonal ingredients, making ice cream and shaking up some killer cocktails. When I am not cooking and taking pictures of my food, I am at the beach, carousing with friends, taking day trips up the 5, or engaging in all manner of computer geekery.

2 Reviews

Stephanie F. August 3, 2014
Hi there! I am in the process of infusing - this recipe sounds delicious, so thanks for sharing. Just curious - how long with the vodka last after the infusion process is complete? Thanks in advance!
Dee August 12, 2014
I do a fair bit of fruit infusions and generally mine keep for about 6-12 months. Provided that you used a spirit with a high proof (most vodka is 80 proof, which I've found to be ideal), storage shouldn't be an issue. This recipe does use a larger amount of fruit than what I typically use but as long as you store it in your freezer you'll be golden.