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I started infusing water a couple years ago. I invested in an infusion pitcher and used fresh fruit and herbs to flavor my water concoctions. I only seem to get my 8 glasses of daily water intake when my water is flavored. Otherwise, that goal falls short. It’s important to stay hydrated during the Summer and infusions are a great way to ensure your body stays cool and refreshed!
Lately, I’ve been playing around with other infusions, including oil and spirits. Infusing oil takes the flavor of your food to a whole new level! I recently made a Garlic Confit Oil that was amazing drizzled over Caprese Salad. I can’t wait to use it on pizza!
Garlic Confit Oil
- – 1 head of garlic
- – sea salt
- – black pepper
- – 1 c. extra virgin olive oil
- – 5 whole peppercorns
- – 4 sprigs of fresh thyme
- Preheat oven to 300º.
- Rinse garlic and cut off the top, exposing the cloves. Season with salt and pepper and place face-down in a baking dish.
- Add olive oil, peppercorns, and fresh thyme to the baking dish. Cover with foil and roast for one hour.
- Remove baking dish from oven and allow to cool for 30 minutes.
- Remove garlic. Drain on a paper towel.
- Strain oil into an 8oz mason jar and add one fresh sprig of thyme.
- Squeeze out the roasted garlic cloves and add them to the jar.
- Keep oil infusion in the fridge up to one month.
Infusing your booze is fun! You can take a simple spirit and turn it into an overnight cocktail using simple syrup and fresh fruit. I’ve never tried real, Italian Limoncello. However, I have tried making an overnight version. I’m not a huge fan of vodka, but this version of Limoncello is quite delicious! Turn it into an adult sparkling lemonade by mixing it with seltzer!
- – 5oz vodka
- – 5oz simple syrup (see recipe in notes)
- – 1 lemon, sliced
- Combine all ingredients in a 16oz mason jar. Seal and shake.
- Infuse for 12 hours at room temperature.
- Strain infusion and keep in the fridge up to three months.
- 1. Combine 1/2 cup sugar and 1/2 cup water in a saucepan over low heat.
- 2. Heat and stir until sugar has dissolved.
- 3. Allow to cool before use.
Cucumber water is extremely hydrating and refreshing. Add some lime and mint and you have a beverage perfect for Summer sipping! I recommend using the freshest ingredients you can find. I used garden cucumbers and mint to really bring out the flavor of this water infusion.
Cucumber Mint Water
- – 12 slices of cucumber
- – 4 slices of lime
- – 4 sprigs of fresh mint
- – 28oz filtered water
- Combine cucumber, lime, and mint in a 32oz mason jar, lightly crushing ingredients to release their flavor.
- Add water, seal, and shake.
- Serve over ice or keep in the fridge for 24 hours.
All three of these recipes came from the book, Infuse. Along with a variety of oil, spirit, and water infusion recipes, there are beautiful pictures, tips, and ways to use your new infusions. I love that these recipes are all made in mason jars! It’s so simple. For the oil infusions, I would recommend keeping a couple of mason jar pour caps on hand. You can store your oil in the fridge and easily pour it straight from the jar.