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Message: <blockquote data-quote="DCUKMod" data-source="post: 2304264" data-attributes="member: 345386">PenguinMum - All [USER=468536]@DJC3[/USER] is doing is hastening the infusion process, doing something akin to sous vide.In your shoes; do you have a slow cooker?  I'd do it in there - either decently strong ziplock bag, in water, for several hours, or if you don't have ziplock bags (sorry I didn't think of this option earlier, [USER=468536]@DJC3[/USER] ), you could try it in a kilner jar, in water, in the slow cooker.Just lob what you fancy in, seal it and let the magic happen for several hours.The secret is small batches, and ideally having some neat gin leftover - in case the infusion you create is a bit intense, although I daresay you could soften that with soda water or whatever.This page could give you the odd idea or two.  I now use a Soda Splash to infuse, but as you can see, it can be done in a strong cream whipper.  Personally, I would only do it withe a full metal job.  I wouldn't want to try it in any with plastic lids.<a href="https://cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/?fbclid=IwAR3cPgZqVPIUHYbNLmc-s_3YZVPS3SOF-zBVy3-YS3F2mJrtWB2vG5zEgr8" target="_blank">https://cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-n-cheap-technique/?fbclid=IwAR3cPgZqVPIUHYbNLmc-s_3YZVPS3SOF-zBVy3-YS3F2mJrtWB2vG5zEgr8</a>It's all just a bit of an adventure.</blockquote>

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