Tincture with Nasturtium, Basil, and Kale
⏳ Time
10 minutes + 14 days
🥕 Ingredients
7
🍽️ Servings
8
Description
Tincture with nasturtium, basil, and kale
Ingredients
- Cilantro - 0.2 oz
- Nasturtium leaves - 2 pieces
- Kale - 0.2 oz
- Fresh basil leaves - 1 piece
- Mild Chili Spice - ½ pieces
- Allspice berries - 2 pieces
- Vodka - 10 fl oz
Step by Step guide
Step 1
Thoroughly rinse all the herbs. Make sure there is no dust, dirt, or insects on them.
Step 2
Thoroughly dry the leaves with paper towels or in a salad spinner.
Step 3
Place the cilantro leaves in one hand and clap them with the other. This is done to slightly break down the structure of the leaves, which will release more juice.
Step 4
Repeat the same procedure with the nasturtium and basil leaves.
Step 5
Tear the kale into small pieces.
Step 6
Place all the leaves into a 300 ml bottle. A dark glass bottle is best, as it allows less sunlight to penetrate.
Step 7
Next, place half of the chili pepper into the bottle.
Step 8
Add a couple of whole allspice berries.
Step 9
Using a funnel, pour the vodka into the bottle until it is filled to the brim. There should be no air left in the bottle, and the leaves and peppers must be completely submerged in the liquid.
Step 10
Eliminate any air bubbles that may have formed on the surface. Tightly seal the bottle with a cap and store it in a cool, dark place away from direct sunlight for a week. The ideal temperature for infusing is between 16 to 64°F, but a refrigerator will also work.
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