Notes

Notes

By
Jane Rocca
Contains
0 recipes
Published by
Hardie Grant Books
ISBN
9781740662796

Muddling

In a nutshell, when a recipe requires you to muddle an ingredient, you need a wooden pestle to crush them or break them down. Fruit, herbs and sugar are often muddled to unleash flavour or create a paste.

Infusing spirits

Many spirits now come in different flavours, but some recipes will require some homemade infusions.

Infusion/maceration:

Place the ingredients with the alcohol in an air-tight container until the flavour is absorbed to your liking (a few days). Store the container at room temperature, out of direct sunlight. You will need to check the infusion every day as after a week the alcohol can take on a stale or bitter flavour, depending on the ingredient.

Pan infusion:

Heat the alcohol in a saucepan with the ingredients until it simmers. Let it sit for up to three hours, then strain alcohol into its original bottle. This method is only suitable for fruit- and sugar-based infusions – not flowers.

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again