Last year I stumbled across some sour cherries at the Lancaster Central Market, and having recently read about the possible effects of sour cherry juice on arthritis and achy joints, I decided to make a tincture. So began my journey into the joys of fruit infused vodka (or alcohol of your choice).It was just going to be a tincture - pure and simple - but then things took a turn. I purchased 2 pounds of the cherries and pitted them before putting them into a large jar and covering them with vodka. 6 months later, it was about ready but my sister suggested adding a vanilla bean for another month or so. There was only about a quart when it was all said and done, and we've sipped it on occasion, wishing there was more.
This year I got 5 pounds of cherries, and may go back.
In the meantime, I've really been enjoying this form of "tincturing"
There are several pints of strawberry infused vodka out there, and one of blueberry. I'm going to be going into the woods for wild black raspberries in the next couple of days :-).
You don't need to use vodka, necessarily. Rum would be great, and some people prefer whiskey. I have a couple of things soaking in brandy, too.
Last year I spent a lot of time making herbal tinctures. I suppose this is the year of the fruit infused vodka!