How to Infuse Huckleberries

The huckleberry is a delicious wild berry that is indigenous to North America. It has a piquant, blueberry-like flavor, and is often mistaken for the blueberry. However, huckleberries are slightly more astringent than blueberries, and they also have larger, crunchier seeds. Huckleberries are popular in cakes, muffins and other baked goods, and huckleberry syrup may be used to top ice cream and other desserts. Huckleberry infusions are an increasingly trendy additive in sweet drinks and cocktails. To make huckleberry infusions, huckleberries are infused with vodka or grain alcohol, creating a huckleberry liqueur.

Things You'll Need

• 1 1/2 cups pure grain alcohol or vodka
• 1 1/2 cups huckleberries or 16 ounces frozen huckleberries
• 1 teaspoon grated lemon or orange peel (optional)
• 2 whole cloves (optional)
• Food processor or blender
• Large bowl
• Spoon
• Large, airtight jar
• 1 cup of white sugar
• 1 1/2 cups of water
• Small pot
• Strainer
• Cheesecloth or coffee filters
• Funnel
• Empty bottles

Instructions

Initial Infusion

1. Fresh huckleberries will need to be macerated (broken into pieces). You can skip this step if you're using frozen huckleberries because they already are processed. To macerate the fresh huckleberries, add them to a food processor or blender and pulse until they have been roughly pureed.

2. Add the berries to a bowl. If you are using frozen huckleberries, make sure they are completely thawed. You should add any juices created by the thawing.

3. Add the lemon or orange peel and cloves, if using, to the huckleberries. These flavorings are optional, but they can give your huckleberry infusion extra zest.

4. Add grain alcohol or vodka to the huckleberry mixture, and stir until it is completely incorporated.

5. Pour the huckleberry mixture into your jar. Cap and seal, making sure it is airtight. Let mixture steep for 20 to 25 days.

Prepare a Simple Syrup

1. Add sugar and water to a small pot over medium heat.

2. Stir sugar and water until sugar is completely dissolved.

3. Allow mixture to come to a boil. Remove from heat and cool completely.

4. Add the sugar solution to the huckleberry mixture. Let steep for an additional 10 to15 days.

Strain, Filter and Bottle

1. The mixture needs to be filtered after it finishes steeping. Line a small strainer with cheesecloth or a coffee filter.

2. Position the strainer over a large bowl and pour the huckleberry mixture through it. Squeeze the cheesecloth in order to release any trapped fluid. If you are using a coffee filter, press the solids with a spoon.

3. Continue to strain and restrain the huckleberry mixture until it is clear and free of stray solids.

4. Use the funnel to transfer the huckleberry infusion into a clean, empty bottle. Cap and reserve.

5. Your huckleberry liqueur is now ready to be used. Mix it with lemonade for a fruity treat, or add to Harvey Wallbangers, daiquiris and other mixed drinks. It also tastes great on its own over crushed ice.

References

• Huckleberry Liquer
• Vodka Infusion
• Huckleberry Syrup Recipe (part of the Chocolate Huckleberry Mousse Recipe)

Resources

• Practically Edible.com: Huckleberry
• International Wild Huckleberry Association
• A Social History of Wild Huckleberry Gathering in the Pacific Northwest