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The sweet and tart flavor of blackberries pairs wonderfully with the slightly spicy and herbal basil. The resulting infusion is a fruity, flavorful addition to many cocktails and is especially tasty in rum punch or as a liqueur. For a refreshing summer drink I will fill a glass with club soda, add a few ounces of the infused rum, and top it off with a few basil leaves.
Lightly scrub the outside of the lime then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.
Put the lime zest, blackberries and basil in a Mason jar. Pour the rum over the top, making sure everything is covered by the rum. Seal the jar and place in a cupboard or cabinet and let sit for at least 3 to 6 days or up to a few weeks, shaking the bottle every day or two. Strain the rum before using.