Tasmanian pepperberries are simply delightful, offering a bold but fleeting flavor profile that ranges from floral and camphor to a tingly pepper bite. One of the best ways to capture their elusive flavors is in alcohol or vinegar infusions- the flavors of the berry just jump right in, along with an appetizing rosy-purple glow.
We like to use vodka for alcohol infusions, and a white balsamic or champagne vinegar respectively. The infusion technique is the same for both vinegar and alcohol- and once you have your infusion you can use it to make cocktails, shrubs, vinaigrettes or whatever else you can dream up! Simply crack the Tasmanian pepperberries in a mortar & pestle and add them to the liquid (alcohol or vinegar) in a jar with a tight fitting lid. Use 1-2 teaspoons of berries per pint of liquid, and allow them to infuse for at least 24 hours. The beautiful color will appear immediately, but allow them to infuse for a whole day to get the best flavor. Strain the berries out of the liquid using two nested strainers.
These exotic infusions also make great hostess or holiday gifts. DIY doesn’t get any easier, and then you get to enjoy this! A simple vodka tonic with lime is made all the more refreshing.