DIY: Blueberry Infused Gin

This is simple and a great way to "preserve" any tasty summer fruits that you know you won't get around to eating. Of course if you're not a fan of gin, feel free to sub in blueberries and pisco or vodka, or whatever makes you happy. The rules are still the same.

-Blueberry Infused Gin-

  • Pint Sized Mason Jar
  • 1/2 cup fresh (organic) blueberries, rinsed and whole
  • Enough gin** to cover the blueberries, about 14 oz 
  • Airtight cover 

Easy stuff, put the blueberries in the jar, cover with gin and put them in a dark place for a few weeks. For a bigger batch, multiply amounts as necessary.

If you plan to crush them during the infusion, which is fine, I wouldn't plan on leaving them for more than two weeks. Don't forget to strain the pulp, and keep in mind your finished product will have juice in it and you will probably need store it in the fridge unless you plan to consume it within a few days.

If you leave them in whole, you can leave them in as long as 6 weeks. No straining necessary and the infusion is just fine at room temp, though keep in mind that most infusions are best fresh and the flavors will fade in time.

**What gin should you use?

Something value oriented, so my top choice is usually Trader Joe's Rear Admiral Joseph gin for $7.99. I shit you not, this gin is one of my top five favorite spirits ever. I buy at least a bottle a month. If you don't live in a state where booze can be purchased at a grocery store, try Beefeater, City of London, or Broker's gin. London dry style, not over $25.


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