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Plum Infusion – Early Returns

A little less than a week ago, I set about to infusing vodka with plums, mostly because I had a bunch of plums and no real interest in eating them. Therefore I took…

  • 750 mL of Ketel One vodka
  • three black plums, sliced

…threw them together in a jar, stuck it in the fridge, and peered in at it from time to time, shaking it occasionally. Overnight, it had acquired a pinkish hue (or, I guess, a light plum hue), which has darkened considerably (see below). I took a small taste today, and was surprised by not just by how much flavor it had, but how unidentifiable the taste was. I don’t think anyone will recognize it as plum. But it’s good.

A Plum Infusion

So, a few questions for you infusers. How long should this sit? At what point should I remove the fruit? Is there a point of diminishing returns with regards to flavor?

3 Comments

  1. Ouroboros wrote:

    Steeping period depends on how you want it to taste, which depend on how you want to drink it. Under refrigeration, you’ve gotten a slightly slower steep going than at room temp (which would be safe). I haven’t seen anything on the chemistry, but you’re probably getting a little less stuff out of the plum skin.

    How sweet, strong did the plums taste before they went in? How much do you think you’ve gotten out?

    My guess would be that at 10 days you’ve got nearly everything that you’re going to pull from the plums. But you could keep them in the vodka for longer if you want to preserve them and, I dunno, chop them up and flambé (with butter, sugar) before dumping over ice cream.

    Thursday, February 14, 2008 at 10:17:39 | Permalink
  2. Heather wrote:

    2-4 weeks is the usual time I steep things (at room temp in a dark place as Ouroboros says). It seems really early for plums, but yum!

    Thursday, February 14, 2008 at 10:42:13 | Permalink
  3. Ouroboros wrote:

    The difference between a fresh fruit and the teas that I’ve been steeping is that the fruit is (generally) much less concentrated than a blend of dry spices.

    Thursday, February 14, 2008 at 10:48:24 | Permalink