I’m currently living with a chick who is…not really into food. (Let’s just say that my house now has more leftover McDonalds napkins on the counter than I’ve ever seen at a McDonalds.) That means that I get to hog the entire fridge.
I’ve taken advantage of all the deep nooks and crannies in a variety of ways: 18 ct. egg cartons, extra condiments, and containers of alcohol that I’m infusing with fruit. Yes – fruit infused liquor is my interest du jour. A few weeks ago the mango-infused rum got mixed with some Arnold Palmers at a barbecue. Delicious.
The most recent creation is a tad different.
Gin Blueberry Lemonade
2 cups blueberries, washed thoroughly
Gin [you need to start with a good alcohol to have the final product turn out well; I’m partial to Bluecoat Gin right now]
Store-bought lemonade [and in case you question that decision, check out this BA article about how store-bought lemonade is awesome]
To infuse the gin, you’ll need to let it sit in with the blueberries for at least 3 days, but preferably closer to a week or two. Then, when the gin is good and berried up, pour it in a glass and top it off with ice and lemonade for a refreshing summery drink. Note that you cannot use the berries used to infuse the gin to garnish the drinks; the berries taste like nothing but alcohol as all their berry goodness is in your liquor.