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
good quality vodka
leafy basil sprigs
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.
Add blueberries with juices to a large, airtight jar. Pour in vodka. Seal the jar and store in a cool, dark spot.
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.
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.
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.
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.
See what other Food52ers are saying.