Flavor in an Instant
Sun Tea. Mojitos. Lemonade. It’s what we have on our mind today as the Summer Solstice hit just this past week. But as always, we are always thinking of ways to make them well…. just a wee bit better.
We need flavor. We need versatility. We don’t like limitations and we believe in endless possibilities. Enter rapid infusion. What we call “Performance under Pressure”. Simply place any porous flavoring ingredient—lemon zest, fresh herbs, cocoa nibs, chilies, etc. in the iSi Gourmet Whip PLUS , fill with a liquid such as olive oil, vinegar, water or spirits, and charge it with an iSi cream charger – and bingo! Now at your fingertips, instantly create cold or warm infusions, which would otherwise take weeks or sacrifice flavor. Your good ‘ole Gourmet Whip PLUS is the ultimate solution for securing flavor and ensuring versatility and consistency.
In the video below, check out John Pomeroy, Purity Vodka Brand Ambassador, as he demonstrates the rapid infusion technique using one of our favorite infusible spirits: Purity Vodka.
Purity Pineapple Rain:
Ingredients for 1/2 Liter Whipper
Fresh cubed pineapple
2 oz Purity vodka
1 oz simple syrup
2 oz soda water
Procedure
Place two ounces of fresh cubed pineapple into a 0.5L iSi Gourmet Whip PLUS with 2oz Purity Vodka (iSi recommends using the highest quality vodka for this recipe) . Charge with two iSi Cream Chargers, swirl and then let sit for two minutes. Rapidly release the gas by venting in an upright position, and allow to sit until bubbling subsides. Strain into a highball glass filled with ice. Add simple syrup and top with soda. Garnish with the Purity-infused pineapple cubes and a pineapple leaf.
Lemon Thyme infused olive oil. Cherry flavored vodka. Mango water. From something as simple as flavored olive oils to infused cocktails, the possibilities are endless. Especially during these hot summer months, the addition of fresh fruit or herb flavors in beverages are delightfully crisp, refreshing and flavorful.
So, what will you infuse today? Tell us about your infusion creations in the comments section below.
Post and photo by Judiaann | PUBLISHED: June 25, 2012
