In the end, I went with Jen and Charlotte’s suggestion for rhubarb — not only because it sounded interesting (rhubarb? steeped in hooch? wha–?) but because it was the one ingredient I could source for free, locally.
I picked enough for the infusion, plus for at least two to three batches of homemade rhubarb jam. Mmmmm!
For the infusion, I washed one stalk, then cut it into slices short enough to fit inside a pint jar and submerged them with Virginia lightening!
I’ll let this infuse outside in the sun for a week….should be ready in time for Memorial Day!