Comments on Infusions of Grandeur: Orange experiment is a success

I've infused with just about every fruit I can...

2009-07-31T11:36:18.844-05:00

I've infused with just about every fruit I can lay my hands on. In order to get rid of the bitterness of some fruit and to pull more flavor out of the fruit, you really need to add some simple syrup to the infusion. The amount of simple syrup will depend on the fruit. I currently have a mix of Saskatoon berries with a few orange and lemons slices in my infusers. Last year I did just Saskatoon berries and it was fabulous. I am anxious to try this current combination.

I've been using a double layer of cheesecloth to s...

2007-01-22T10:22:00.000-05:00

I've been using a double layer of cheesecloth to strain, and that works pretty well, with the added perk that if you wash it out well and ignore the staining, you can reuse it.

I'm gonna go taste my fruity vodkas tonight; my source (the ever-popular www.danish-schnapps-recipes.com) recommended very long infusing times, but you're giving me a hunch they might be done sooner!

Also, now I want to make a grapefruit vodka using those jars of de-everything-ed slices.

If you guys started out by putting the orange slic...

2007-01-22T09:23:00.000-05:00

If you guys started out by putting the orange slices (or vanilla beans, etc) in a cheese cloth pouch you wouldn't have as many issues with needing to strain it before you test it.

Invest in a zester - if you can get one, get a &qu...

2007-01-22T09:16:00.000-05:00

Invest in a zester - if you can get one, get a "microplane" zester. They have them at places like Bed Bath & Beyond. Very worth your while, and you can use it for various zests, as well as ginger and the like.

N.