How to infuse your favourite spirit with soft fruit
Infusing your favourite spirit, we would recommend gin or vodka, is a great way to experiment with flavours or diversify your drinks trolley, plus they can make perfect gifts or wedding favours!
For some fruit inspiration, we'd recommend trying some of the below, but you can trial most fruits and see how it goes:
The Chuckleberry is not a commonly known fruit and for that reason, often results in people not knowing much about it or how to even use it. We understand this struggle so we are here to help you learn about this incredible fruit, and hopefully inspire you to use it in your cooking or baking.
First things first - what is a Chuckleberry?
A chuckleberry is a hybrid between a redcurrant, gooseberry and jostaberry (a jostaberry already being a hybrid of a gooseberry and blackcurrant). This large mix of different flavour profiles has resulted in a dark red/purple fruit around the size of a blackcurrant, with a complex, yet delicious taste. It provides vibrancy and sharpness to cooking, whilst simultaneously being sweet - making it an incredibly exciting ingredient to use.
How to use it?
Jam is an obvious,
April 06, 2018
- 350g British Chuckleberries defrosted
- 1 teaspoon lemon juice
- 300ml double cream
- 175g caster sugar
Total time required: 25 minutes
Preparation time: 25 minutes
- Add the chuckleberries and 3 teaspoons of water into a pan, and cook over a low heat until soft. Remove from the heat and add the sugar, mix until dissolved.
- Leave to cool then blend the mix. Sieve this to make a puree.
- Add the lemon juice and stir well.
- Whip the double cream using a hand whisk; it should have a stiff texture. Slowly fold the puree into the cream using a metal spoon.
- Serve into individual serving glasses and leave to set in the fridge.
Tip: you can freeze this