Huckleberry Drinks Archive

How to Infuse Huckleberries

Posted April 15, 2010 By sandy

How to Infuse Huckleberries | Garden Guides

How to Infuse Huckleberries. Many trendy upscale clubs now offer cocktails made with unusual fruit infusions. These drinks mix clear liquor, fruit,

Step 1

Pour 1 1/2 cups vodka through a filtering water pitcher 3 or 4 times to remove as many impurities as possible. Use a good quality vodka to make a drink worth creating.

Step 2

Chop 1 cup huckleberries with a sharp knife. The berries only need to be roughly chopped to help the alcohol to extract the flavor from inside the berries.

Step 3

Place the huckleberries and 1 1/2 cups filtered vodka into a glass jar. Put the lid on tightly and place it in a cool, dry place where it won’t be disturbed. Let the mixture infuse for two to three weeks.

Step 4

Mix 1 1/2 cups sugar and 1 1/2 cups water in a heavy pot. Heat on the stove, stirring regularly, until all the sugar has dissolved and the liquid is clear. Remove the pot from the stove.

Step 5

Allow the sugar syrup to cool to room temperature. When the liquid is cool, add it to the jar containing the huckleberry infusion. Taste to see if it is too sweet or too strong in alcohol. Adjust if necessary, adding more vodka if too sweet and more sugar syrup if too strong. Replace the lid and let it sit for another 10 days.

Step 6

Pour the mixture through coffee filters four times to strain out all the organic matter. When the liquid is clear and free of any specks, pour it into an attractive bottle for addition to your bar or for gift giving.

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Huckleberry Margaritas Recipe

Posted January 12, 2010 By sandy

Five Margaritas from Top Arizona Restaurants | Huckleberry Margarita!

The Huckleberry Rita

  • Ice (enough to fill blender)
  • 2 1/2 oz silver tequila
  • 1 1/4 oz triple sec
  • 3 oz frozen limeade (do not dilute)
  • juice of one fresh lime

Blend until smooth but thick. Put mix into a 10-oz ice cream cone-shaped glass. Squeeze ¾ oz “Huckleberry Magic” puree into the center of the glass.

Huckleberry Magic Puree

Cook 16 oz huckleberries, ½ cup sugar, 2 cups water together until they are soft. Put into a squeeze bottle. [Note: If you do not have access to huckleberries, substitute blueberries.]

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Huckleberry Wine

Posted December 15, 2009 By sandy

Life on the Outer Coast–Huckleberry Wine

By Natural History of Sitka Sound

Back to the wine; I used 4 lbs of frozen red huckleberries (Vaccinium parvifolium) and blueberries (V. ovalifolium [honest, it was a single species]). I didn’t keep track of the ratio of berry types, but it was mostly red hucks.

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Huckleberry Daiquiri

Posted November 13, 2009 By sandy

1/4 cup fresh or frozen huckleberries
1 to 1 1/4 oz white rum
1 tsp of corn syrup
1/4 cup ice (less ice if berries are frozen)
1/4 orange juice

Add all ingredients into blender and blend on high until smooth.

One serving.

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Huckleberry Cooler Milkshake

Posted August 18, 2009 By sandy

1 cup chilled huckleberries (fresh or frozen is best)
1 cup cold milk
2 Tbps honey or your favorite sweetener (may use more or less to taste)
1/4 tsp. salt
1 cup softened vanilla ice cream

Put all ingredients except ice cream in blender.  Cover and process at liquify until smooth.  Stop and add ice cream.  Cover and process at whip or puree for 3 to 5 seconds.

Pour into glass and top with whipped cream (optional)

Yields 1 1/2 cups

Sounds really refreshing on these HOT summer days!!

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Huckleberry Banana Smoothie

Posted June 18, 2009 By sandy

Huckleberry Banana Smoothie

1 banana, ripe
¾ cup huckleberries
¼ cup vanilla yogurt
¾ cup milk
½ cup crushed ice
Dash of cinnamon

Combine all ingredients in a blender and puree until smooth.

For an even healthier and protein-packed drink, add the following:

  • 1 serving of whey protein powder
  • 1 tablespoon flaxseed oil
  • Substitute soy milk for cow’s milk
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Best Huckleberry Wine

Posted June 10, 2009 By sandy

CRUSH 3 quarts (about 4 lbs or slightly less) of wild huckleberries in large container

ADD 1 to 1.5 gallons water

Cover loosely, store in cool, dark place for two weeks
(STIR DEEPLY 2 – 3 TIMES DAILY!)

When solutions gets VERY purple (about 2 weeks):

* Strain out berries
* Add 1 to 2 pounds of sugar (about 2 to 4.5 cups) to solution
* Transfer into jar/water trap
* Ferment for 3 to 6 months
* (Make sure water does not evaporate out!)

TIPS:

* More sugar for sweeter wine
* Less sugar for dryer wine
* Ferment at cooler temps, takes longer, but better flavor
* Ferment at wamer temps, quicker to drinking stage, but lower quality

Enjoy!

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