Infused Vodka

It is finally strawberry season in Duluth, after a chilly, drawn out beginning to our summer. After spotting a post for a strawberry infused vodka on David Lebovitz's blog "living the sweet life in Paris", my wait for picking season seemed longer still.

I have a plot of beautiful Morrocan mint growing and leftover Meyer lemons from my previous post. So, after Steve went out berry picking at our favorite strawberry patch, I set out to infuse me some vott-ka! Here's how easy it is...

Place berries, herbs and lemon peel (NO white part!) in clean jars.

Pour vodka and lid up. Wait 4 days.

Or until your additives look like this. Strain through a coffee filter.

I put the lemon peels back into the mint/lemon jar, knowing that when making "limoncello" the good ones infuse their peel for months.

The mint leaves and berries, however, were definitely ready to come out. It looks like there is food coloring in the vodka, but nope. Isn't it pretty?

I am drinking my vott-ka with 3 parts strawberry vodka and one or so parts simple syrup and lots of ice.

I will keep these in the freezer.

Ever wonder why fancy martini bar drinks are SO good? Largely, I think it's the simple syrup. You can muddle your mint to death, use the freshest limes and your most expensive rum, but without simple syrup, it's never going to be the best Mojito anyone ever drank.

Here's how easy it is:

One part sugar
One part water

Bring to an almost boil - stirring here and there until the sugar has just disappeared. Cool and store in the fridge for up to a month. Add a dash or two to every drink you ever make with hard alcohol, as long as you don't use sticky sweet mixers (it's a great way to avoid them actually).

Simple syrup, tart or sour juice, vodka and ice will always create a drink that seems to amaze.

Enjoy your day!