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Recipe Detail Page
Pear & Cardamom-Infused Sherry
Holiday 2020
It’s fun to experiment with infusing various combinations of dried fruit, citrus peel and spices into minerally fino sherry (try cherry and apricot with vanilla and basil, for example), but this pear-cardamom blend is both smooth and refreshing.
Makes 10 drinks
1 bottle (750 mL) fino sherry
Peel from 2 limes
1 dried or fresh makrut lime leaf
4 slices dried pear, cut in half
2 slices dried apple, cut in half
4 cardamom pods, lightly crushed
2 sprigs fresh rosemary
1 sprig fresh mint
1/2 vanilla pod, split
1. Add all ingredients to 1-qt (1-L) canister of a whipped-cream charger or dispenser such as an iSi. (If your model is smaller, complete infusion in 2 batches.) Charge canister with appropriate gas cartridge, shake 5 times, then let rest for 10 minutes. Vent gas, then open canister and strain infused liquid through cheesecloth layered inside a colander. (Using a colander alone may not filter some tiny, dark particles of vanilla seed.)
2. Pour into a glass bottle. Refrigerate, sealed, for up to 1 week. Lightly shake or agitate before serving, as fine particles may settle to the bottom.
Makes 10 drinks
