Living in the Seattle area gives me access to the some of freshest fruit and vegetables in the United States and last weekend I was fortunate enough to visit with Ron & Cindi Fox of Foxberry’s Farm in Tacoma. You should go and visit their farm, because they are some of nicest
farmers people that you will ever meet and their prices are amazing. What I liked best about Foxberry’s Farm was the ability to pick my own blackberries and use them as inspiration for my culinary projects this past weekend. My goal for the first project was to infuse Crater Lake vodka with blackberries and a little bit of mint. Now, most people would simply take the blackberries, put them in a jar with vodka, and wait for a few weeks. Being a bit of a geek, I decided to infuse the vodka using a ISI cream whipper and two NO2 cartridges. Why wait weeks, when it can be done in minutes?
1 liter ISI whipper
2 NO2 cartridges
250 ml Crater Lake vodka
Blackberries (enough to bring the vodka up to the maximum 500 ml level)
3 grams Mint Leaves (whole)
Add vodka, blackberries, and mint (in that order) to a 1 liter ISI cream whipper. Close whipper and add the first NO2 cartridge. Shake for 30 seconds, then add the second cartridge. Wait 60 seconds. While holding the whipper upright, quickly vent the NO2. (Note: it is a good idea to hold a cup over the nozzle to prevent spraying blackberry vodka all over your kitchen walls.) Slowly open the whipper and strain the blackberry vodka into a container. Chill in freezer for 15 minutes. Serve with a small scoop of homemade blackberry sorbet and a mint leaf.
I am so looking forward to sharing my blackberry sorbet recipe in my next post, so stay tuned for that. Enjoy!
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