Use Simple Infusions to Extend the Variety in Your Pantry; Vodka-Peach, Apricot Brandy

Pur fruit in clean jars.  Cover in alcohol.  Taste a small amount each day. Strain fruit when done.  Eat fruit (at night when the car is put away and you`re ok with a tipple of trouble).  Close jar and seal in dark, cool place.

Infusions are that simple.

Use Simple Infusions to Extend the Variety in Your Pantry; Vodka Peach, Apricot Brandy Vodka Preserving Recipes Peach Brandy Apricot

Pictured on the left as apricot-infused brandy.

The jar on the right are fleshy peach pits swimming in vodka.  There are some pretty split opinions when it comes to peach pits so do your research before doing this one.  Some say they are a deadly source of cyanide while others claim they are far less dangerous.  We`ve taken time to read both sides and made the call for ourselves…

When consuming you can mix these into a cocktail, drink them stright up or cut them with simple syrup (sugar water) to get the taste you like.

Sometimes simple is the best -having some simple standbys like this can really extend your pantry – or liqour cabinet.

What do you infuse (or would you like to)?

Comments

  1. Watermelon + vodka. Yum!

  2. Cherry pits + brandy = a delicious drink!

  3. MaryAlice says:

    Blackberries. Every summer. Keep them around for a year before using. Now I’m trying wild plums. Both in vodka. Used as a mixer or with fizzy water.

  4. Blue berries in Grand Marnier, Brandy and cherries, Vanilla in vodka, and soon to be Peaches in Grand marnier and pears in whiskey; those are my tipsy canning projects in my canning room so far! I also did a Winter Brandy with oranges and spices but I left the oranges with rinds in too long and it’s taken on the rind taste, but still great to use in cooking. I want to put my raspberries in something… I may end up with them just in vodka, it seems to be a suitable fall back for pretty much anything. LOL

  5. i love my horseradish vodka – it makes the best cesars and is wonderful on its own too.

  6. I have a question concerning pits. I have put up about 50 pounds of peaches and saved the pits because I heard if you spilt them open, there is a seed insdie that is similar to an almond. Not wanting anything to go to waste, I have a ton on my counter. What can I do with these? Can I make a peach jam and include them somehow? Love your thoughts.Thanks!

    • Be careful. They are similar to almonds in that they are the seeds but could have cyanide in them, which sweet almonds don’t have, and bitter almonds do. Do your research, especially with that amount. If you think of murder mystery books with ‘I smelt bitter almonds in them’ that’s because it’s cyanide used to murder the victim.

      It’s not a ‘don’t do’ just treat it like mushrooms and know your information as some are fine, some aren’t and some are fine in small quantities which I suspect is the case here. The risk with peach pits/stones is from the kernel.

      • Clarissa, not sure how I missed your post but like rslosek and the post says, the pits are greatly debated.

        Anna Olsen (a Canadian Chef of Food Network Canada) uses pits in her jam – but only uses a tiny amount (if I remember it was 1 or 2) so you’ve got a tonne of them relatively…

  7. Clarissa, the kernel or seed inside the pits is where the Cyanide would be found. It is likely low level, but as Cyanide causes O2 transport problems in the body and the effects are somewhat cumulative I would recommend caution. For the above idea with “fleshy” pits, if you split the pits and remove the kernel or insure the kernel is still well sealed in the pit it should be safe.

    As stated above, do your own research and exercise appropriate caution.
    http://en.wikipedia.org/wiki/Cyanide

  8. Thank you for this timely blog. I’ve done pomegranate vodka and it is deeelish!! I’m wondering, can you use frozen fruit?? I have a serious batch of blueberries that I would love to use.

  9. I make a basil liqueur. I first tasted this when traveling in Italy and decided to try it at home. You gently wipe the basil leaves clean (don’t get them too wet because they start to break down and turn dark), put them in a clean jar and cover with grain alcohol. I use something similar to Everclear. The higher the proof, the more oils and flavor will be extracted. After a few days the liquid is bright green. Strain off the alcohol and combine with simple syrup. I use a one to one ratio (sugar and water for my syrup) and then combine 1 part simple syrup with 1 part basil alcohol. Delicious!

    • Lois, that sounds amazing! We can’t buy Everclear or high-proof grain alcohol up here but when I cross the border, all is fair in love and preserving :)

  10. I dont know much about alcohol and I am just learning about preserving, but how long do these last?

    • Smiles – as long as stored with a lid on in a dark, cool place they should last pretty indefinatley assuming you are using a regular-proof (i.e. 40% or 80 proof) vodka… :) I try to enjoy them before the peaches come back next year. :)

  11. Thanks for the response. I was hoping it would be the same as regular vodka, I think this could be the replacement for my peach schnapps in iced tea ;)

  12. I infused vodka with leftover plum pulp and sugar, 4 cp of each. Strained after about 4 months in quart jars kept in a cool, dark place. Then poured into bottles an put in the freezer for about another 4 months. So stinking good just by itself or thrown in a blender with some ice!!!!!

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