Thursday of last week i was having a discussion with Mariah (Samantha’s little sister) Who has been doing her best to help keep me on track with working out and thinking healthier. Bless her heart but I am giving her hell! On this day we were talking about drinking more water but lately we have been getting notices from our county saying not to drink the water because of too much lead in the water! So i told he maybe we could start infusing water when we get our cases of water each week!
After mariah got her babysitting money, she walked down to the store and bought fruit. Bananas, grapes, lemons, limes and strawberries. after a while she comes home and went to the kitchen to start the infusing process. Now i need you to know that at no point in time did her and i think… hey maybe we should google how to do this…. Nah we just started cutting and dropping them into a pitcher…. after we were done i took the biggest mouthfull and lost it… IT was horrible.. The only way i could describe it was dirt lemonade… so we gave up on the idea. TILL NOW!!!!
After our little experience i was browsing Blogging For Books and found this awesome book called . And i have already started learning some good shit from it. Like that you arent always supposed to keep the fruit in the water while you drink it! Lol… it has a list of tools to use as well as the type of mason jars you should use! Then it breaks it down into infusing oils, spirits and water! Plus how long you need to infuse them! I think our first project will be peach bourbon! Mmmmm for summer… sounds delish! Needless to say this is one of my new favorite recipe book! Ill leave the buying link below so you can check it out!
I received this book from blogging for books in exchange for an honest review!
Amazon Buying link and synopsis~
Authors Eric Prum and Josh Williams’ passion for infusing oils, spirits and waters began one summer nearly a decade ago when the two first made peach-infused bourbon. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts.
In Infuse the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago. With more than 50 recipes for infusing oils, spirits and waters, Infuse provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday.