As most foraged food is either unpalatable, bitter, or tastes ‘a bit like spinach’, our advice to you is to smother it with refined sugar and alcohol and transform it into a cheeky little apéritif and/or digestif. First up, Sloe gin.
Gin and cucumbers are a great match this infusion can be used for tons of drink recipes. Try the gimlet recipe first then maybe try out a G&T? Bear in mind you need to leave the gin to infuse for 1 week.
Taking a flavor note from a popular gin and bringing it to the front, I experimented with pickling cucumber slices using a brine of gin, mint, lime, and juniper. Like a eating a classic cocktail in delicious pickle form.
Recipes for a basic Raspberry liqueur, as well as four other flavor combinations. These little red gems are what got us infusing and we haven't looked back. They are still one of our favorites. Do yourself a favor and infuse raspberries this season!