I’m Infusing Away
Posted on Monday, July 2nd, 2012
Here’s what I’ve got steeping, soaking and brewing right now. Left to right: rhubarb bitters, goji berries in gin, and rum infused with rhubarb. They are works in progress, and not too photogenic at this stage. But I’m pretty sure my patience and optimism will be rewarded.
Gin infused goji berries – are an experiment. I recently attended an interesting seminar at Swanson’s Nursery in Seattle about unusual edibles. I was very tempted to buy a goji berry bush for our garden, but settled for the bulk dried goji berries at our never-stops-amazing-me local store, Central Market. Goji berries are filled with powerful antioxidants, and have an intriguing flavor. Maybe my gin will be healthier, and the gin soaked goji berries will add some snap as cocktail garnishes.
Rum infused with rhubarb – resulted from not wanting to discard the sweetened rhubarb I had left over from making rhubarb syrup last week. I sampled the rum after a week of infusing, and declare it a winner. I’ll give it another week to soak up even more rhubarb flavor.
I really enjoy the mad scientist element of creating infusions, and I certainly enjoy drinking the results of my experiments.