Choose to Infuse: How to Make Your Own Wine, Fruit Vinegar, and More
When summer comes around, we try to find ways to make it last forever. So every day this week, we’ll bring you a new guide to preserving the season’s best herbs, fruits, and vegetables. Today: How to infuse everything from booze to honey.
Canning not your jam? There’s another awesome—dare we say lazier—way to keep the heart of summer pumping a bit longer. Nothing could be simpler than combining ripe produce with the alcohol of your choice to reap the rewards months later. The technique also works with nonalcoholic liquids like honey or vinegar. Endless summer!
Infuse With Booze
Plum wine, or umeshu, is a traditional Japanese aperitif that’s wonderful straight or with a splash of soda. The hardest part about making your own is waiting those 3 months until it’s ready to drink. No need to stop at plums—you can combine any ripe summer fruit with some sugar and vodka to make “bachelor jam” (a.k.a. DIY wine). We’re partial to juicy stone fruits and berries. Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!
Try making a version of plum wine with cherries and brandy, or peaches and moonshine.
Infused, But No Booze
Vinegar and strawberries become best friends in a flavorful infusion that’s also delightful with currants, raspberries, or sour cherries.
If you’ve never had spicy honey drizzled over your pizza before, drop everything and make this chile-spiked version immediately. Just like with the infused booze, store honey in a cool, dark place to slow oxidation.
Drizzle that hot honey over some toast:
Source:: Bon Appetit