If you don’t follow me on Twitter or Instagram, you won’t know that my little sister turned 18 on Friday. You also might not be aware that I baked her the best cake I have made in my 20 years on earth so far. I’m not saying it’s the finest cake in the world, just the most spectacular one that’s come out of my kitchen.
I’ll tell you a little more about the cake itself later on, today I’m going to tell you about one little component that made it special. The gin infused blueberries.
This isn’t so much a how-to post as a here’s-how-I-did-it post. I went into this infusing situation pretty much blind, I mean I didn’t even have the decency to Google it.
I did, however, take to Twitter the morning of to ask if anybody had any tips. Many did, but they involved starting the whole process a lot longer than I had left it, so in the end I went with a pretty laborious method..
I pricked each individual blueberry about 6 times with a little pin – watch your clothes if you do this at home, that blue juice is murder to scrub off your clothes – then just sort of unceremoniously dropped them into a Kilner jar filled with gin.
I used Bombay Sapphire because it’s what we had in, but I can’t imagine that the brand would make a huge difference.
Once I’d pricked and dunked all the berries, I fastened the Kilner jar and just left it on the side for a few hours. I did this at 9am – gin is a strange smell to be faced with at 9am – and left them until 12pm, if I were to do this again I would absolutely leave them overnight. You could tell that gin had been in their vicinity but it wasn’t as strong as I’d have liked.
Anyway, I strained them through a sieve and caught the gin in a glass jug. The leftover gin turned a glorious pink colour when mixed with tonic and tasted subtly fruity which was a lovely bonus.
So, if you want to do this at home I would recommend you do leave them overnight and make sure you don’t lose that lovely leftover gin. Make sure you stay tuned so you don’t miss the post about the cake these babies sat atop!
Have you ever infused berries with alcohol? What for? Let me know in the comments!