5 Easy, Homemade Infusions for Perfect Gifts

Homemade infusions make perfect gifts anytime of year. Let’s talk about herbal tinctures and elixirs, as well as infused vinegars, vodka, and liqueurs.

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Infusions are a great way to make gift-giving a meaningful act. The following infusions are shelf stable, so they’re ready to go anytime of year, perfect for those unexpected moments when a handmade gift is just the thing you need.

The Gift of Homemade Infusions: Plan Ahead!

The following gifts have one thing in common: They all have to infuse for some time, so planning ahead is crucial. Don’t have time and want to buy a gift? My Gift Guide for Permaculture Gardeners includes my favorite product recommendations.

Infusion times in the below recipes are given as a range (ex. 2-4 weeks). If you’re short on time, use the shorter time period. However, the longer a preparation infuses, the more potent it will be.

Note: Infusion time does not correlate with safety (it will be safe either way).

Three of the following homemade infusions are herbal in nature (give the gift of wellness!). The other two infusions jazz up spirits with the gift of tangy cheer.

Homemade Infusion #1: Make an Herbal Tincture

Most herbs have medicinal properties which can be preserved in an herbal tincture. This website has an herb chart to help you track down the medicinal qualities that interest you.

A tincture is as simple as infusing dried herbs in alcohol for 2-6 weeks. After the infusion period, the mixture is safe and potent.

I made two tinctures: sage and lemon balm, which are both antiviral.

I take sage tincture at the first sign of a cold to help clear up congestion and aid in soothing sore throat and cough. Meanwhile, I like lemon balm for its calming properties. It is often taken to aid in soothing anxiety, depression, and moodiness.

What You Need to Make an Herbal Tincture

• 1/4 cup dried herb; if it’s powdered, use 2 Tbsp (I like Frontier bulk herbs)
• 1/2 cup filtered boiling water
• 1 pint jar (sterilized)
• 50-180 proof vodka (I used 80 proof)

How to Make It

Add the dried herb to the pint jar and top with boiling water. Fill the jar the rest of the way with vodka. Put the lid on and shake it up. Set it in a dark cupboard for 2-6 weeks (I infused mine for 4 weeks).

Every other day or so give the jar a shake to mix the contents. At the end of the allotted time, strain the contents through cheesecloth or fine mesh strainer to remove the plant matter. Give the cheesecloth a squeeze to extract all the liquid.

How to Store It

Store the liquid in an amber or cobalt blue dropper bottle if you have one. I didn’t have one, so I put mine in an 8-oz mason jar, but a more decorative, air-tight jar might work for gifts. Keep it out of direct light. I store mine in a cool, dark pantry. Alcohol tinctures will last forever if stored properly.

How to Use It

The usual dosage is 30 drops (1 tsp.) 3 times/day for the first few days that sickness is coming on, or as needed. Kids tend to take 1/4 dose. I prefer to take it between meals for best absorption. Tinctures can be taken straight (my preference) or in hot water with honey.

Want to grow fruits, vegetables, and herbs in your front yard landscape without sacrificing curb appeal? Check out my mini guide, The Permaculture Inspired Edible Landscape.

Homemade Infusion #2: Make an Herbal Elixir

An elixir is like a honey-sweetened tincture. Pick one or more of your favorite herbs, preferably ones that have medicinal properties useful to you or to the person on the receiving end of your homemade infusion gift.

Mix the herbs with honey and brandy, then infuse in a dark cupboard for 2-6 weeks. An elixir is perfect for those (like kids) who prefer the sweeter taste.

I made a sage and thyme elixir because together they are a powerful blend that is antioxidant, antiviral, helps to suppress cough, and aids in easing congestion and discomfort. Lots of good stuff all in one concoction!

Learn 6 reasons to grow thyme.

What You Need to Make an Herbal Elixir

• 1/4 cup dried herb; if it’s powdered, use 2 Tbsp (I like Frontier herbs)
• 1/4 cup honey (preferably raw)
• 1 pint jar (sterilized)
• 80 proof brandy

How to Make It

Add the dried herb and the honey to the pint jar, then fill the jar the rest of the way with brandy. Put the lid on and shake it up. Set it in a dark cupboard for 2-6 weeks (I infused mine for 4 weeks).

Every other day or so give the jar a shake to mix the contents. At the end of the allotted time, strain the contents through cheesecloth to remove the plant matter. Give the cheesecloth a squeeze to extract all the liquid.

How to Store It

Store the liquid in two, 4-oz amber or cobalt blue dropper bottles. I didn’t have one, so I put mine in an old sterilized maple syrup jar. Keep it out of direct light. I store mine in a cool, dark pantry. Elixirs last a long time if stored properly.

How to Use It

The usual dosage is 30 drops (1 tsp.) 3 times/day for the first few days that sickness is coming on, or as needed. Kids tend to take 1/4 dose. I prefer to take it between meals for best absorption. Elixirs can be taken straight (my preference) or in hot water.

Homemade Infusion #3: Make an Herbal Vinegar

Herbal vinegars are a great way to add flavor to everyday meals. Different herbs pair well with different types of vinegars. Plus, they’re a sophisticated, yet easy to make homemade infusion.

I paired sage with apple cider vinegar (ACV). I chose apple cider vinegar because it is so nutritious and healing. Indeed, it turned out tasty! ACV herbal infusions are also popular as personal care products.

What You Need to Make an Herbal Vinegar

• 1/2 cup dried sage leaves (powdered sage will turn the vinegar cloudy, though it will be completely safe)
• apple cider vinegar (I used Bragg’s)
• 1 pint jar with plastic lid – sterilized (vinegar reacts poorly to metal)

How to Make It

Add the dried herb to the pint jar and fill it the rest of the way with vinegar. Put the lid on and shake it up. Set it in a dark cupboard for 2-6 weeks (I infused mine for 4 weeks).

Every other day or so give the jar a shake to mix the contents. At the end of the allotted time, strain the contents through cheesecloth to remove the plant matter. Give the cheesecloth a squeeze to extract all the liquid.

How to Store It

Store the vinegar in a glass jar or bottle with a non-metallic lid. I put mine in an old sterilized olive oil bottle that had a plastic lid, which will make a unique gift. Keep in a cool, dark pantry. Vinegars will last forever if stored out of sunlight.

How to Use It

I use sage vinegar as a salad dressing by mixing one part vinegar with two parts olive oil. I like it so much I usually use 1 part vinegar to 1 part olive oil! Drizzle it over fish or roasted veggies, add it to stir fry, or baste chicken with the herbal vinegar while baking.

Would you like to learn more about growing herbs like sage?

You’ll find loads of information just like this in my award-winning book, The Suburban Micro-Farm.

Homemade Infusion #4: Make a Berry-Infused Vinegar

If herbal vinegar seemed versatile with all its uses, berry-infused vinegars are even more so. And just as delicious!

There are two ways to start the berry-vinegar infusion. The most common way is to use fresh berries.

An alternative way is to use leftover berry pulp from making jelly, which is what I did.

My mixed berry jelly included a majority of red currants, so I’m calling mine red currant vinegar. (Read more about growing and using currants here.)

The berries (or berry pulp) infuse in the vinegar for 2-6 weeks, turning the vinegar a beautiful berry color, and giving it a rich berry flavor. You can also use berries that have been frozen and thawed, just strain off any excess liquid first.

What You Need to Make Berry-Infused Vinegar

• 4 cups smashed berries (try pulsing in the food processor—here’s mine) or berry pulp from jelly making
• 32 oz white wine vinegar
• 2 quart mason jars with plastic lids (sterilized)

How to Make It

Divide the berries/berry pulp evenly between the two quart jars.  Fill each the rest of the way with vinegar. Put the lid on and shake it up. Store it in the refrigerator for 2-6 weeks (I infused mine for 2 weeks).

Every other day or so give the jar a shake to mix the contents. At the end of the allotted time, strain the contents through cheesecloth to remove the fruit. Give the cheesecloth a squeeze to extract all the liquid. Transfer the vinegar to a saucepan and boil for 3 minutes, skimming off any foam.

How to Store It

Once the vinegar has cooled store it in a glass jar or bottle with a non-metallic lid, such as a swing top bottle. Keep it out of direct light. I store mine in a cool, dark pantry. Will store at room temperature for 2-3 months, but once opened should be kept in the fridge.

How to Use It

I use it as a salad dressing in green salads that contain fruit: Mix one part vinegar with two parts olive oil. I like it so much that I usually use 1 part vinegar to 1 part olive oil. Splash it in fruit salad or use it as a marinade for fish, pork, lamb, duck, or chicken.

Homemade Infusion #5: Make a Berry-Infused Vodka or Liqueur

Nothing makes me feel more grown up than tinkering with alcoholic concoctions! Infused vodkas and liqueurs are so easy to make, and yet they feel so fancy.

Fruit-infused vodka is exactly that—fruit and vodka. To make a liqueur, you’ll just add some additional sweetness.

I used my homegrown black currants in an effort to make my own version of creme de cassis, a syrupy, French liqueur. However, any berries will do. Frozen-then-thawed berries will work fine, but first strain off any excess liquid.

What You Need to Make a Berry-Infused Vodka or Liqueur

• 3 cups berries
• 3 cups 80 proof vodka
• 1 half gallon jar
• Organic cane sugar, if making liqueur (quantity varies)

How to Make It

Pulse the berries in the food processor just until the skins have broken. Transfer them to the half gallon jar, and add vodka. Put the lid on and shake it up. Store it in a dark cupboard from 5 days to 4 weeks (I infused mine for 4 weeks).

Every other day or so give the jar a shake to mix the contents. At the end of the allotted time, strain the contents through cheesecloth to remove the fruit. Give the cheesecloth a squeeze to extract all the liquid. If you’re making infused vodka, you’re finished! Just bottle and label.

If you’re making a liqueur, you have one more step: Add sugar!

To Make Berry Liqueur

Measure the weight of the strained liquid. According to this website, multiply the weight of the liquid by 20% to get the weight of the amount of sugar to add. For example, if the liquid weighs 12 oz, you would add 2.4 oz (weight) of sugar.

Stir until it’s dissolved. You may have to simmer on low to get the sugar to dissolve.

To Make Black Currant Liqueur

Black currants require even more sugar to become the famous creme de cassis. Multiply the weight of the liquid by 45% to get the weight of the amount of sugar to add. So, if the liquid weighs 12 oz, you would add 5.4 oz (weight) sugar.

Stir until dissolved. You may have to simmer on low to get the sugar to dissolve.

How to Store It

Store the infused vodka or liqueur in a glass jar or bottle such as a swing top bottle. Keep it out of direct light. I store mine in a cool, dark pantry. Stores forever in proper conditions.

How to Use It

Use infused vodkas however you usually use vodka. Liqueurs are for after-dinner sipping. Creme de cassis is a liqueur that hails from Burgundy, France, that is typically mixed with white (Burgundy) wine in a wine cocktail called Kir (5 parts white wine to 1 part creme de cassis).

Summary

Homemade infusions are fun to make and delightful to give as gifts.

Have you made any homemade infusions?

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