During the summer we introduced you to a couple fruit infused tequilas which were the Mango, Papaya, and Pineapple Infused Tequila along with the Pineapple Habanero Infused Tequila. Well, it’s the winter now and those fruits are not in season. But meyer lemons are… so… it’s time to make Meyer Lemon Infused Tequila!
Fruit infused tequilas are easy to make. All you really need is a mason jar (or some other type of jar with a lid), some fruit and some tequila.
I typically use silver tequila for my infusions. I don’t have any reason for it other than I like the way it tastes.
The one difference with this infused tequila from the other ones we have made is that instead of using pieces of the fruit, we use only the rind of the Meyer lemons.
Meyer lemons are sweeter than regular lemons but they aren’t in season as long. That means you’ll have to stock up on this infusion when they are in season.
After a few days of soaking the rind pieces in the tequila, you’ll want to remove them. You can do this easily with a strainer. Or I suppose you could use a fork or a spoon if you didn’t want to switch containers. Whatever is easiest for you.
- 2 Meyer lemons
- 2 cups Blanco (silver) tequila
- Pint size Mason jar
- Use a vegetable peeler and peel the rind (colored part) off the meyer lemon. Try not to get the pith (white part).
- Put meyer lemon peels into a mason jar and fill with tequila.
- Label the container and put in the fridge.
- Give the mason jar a shake every day when you open the fridge.
- After 4 days remove the lemon peels from the tequila and it's ready to use.