Rescue Overripe Fruit by Pureeing and Freezing It Into Flavor-Packed Cubes

…What I’m talking about is fruit that’s not quite at the point where it’s totally spoiled, but it’s not really enjoyable to eat out of hand anymore. The kind of fruit that looks past its prime; sort of wrinkled and worn. There’s more life in that produce than you might expect, so step away from the compost bin!

Source: Stop Wasting Overripe Fruit with This Smart, Simple Method

Keep in mind about Ice Cubes: The Shrinkage, Bad Taste and Freezer Burn.

How to Make Flavored Spirits That Are Way Tastier Than Store-Bought

Walk into any big box liquor store and you’re likely to see shelves and shelves of colorfully packaged vodkas with flavors ranging from “cookie dough” to “Swedish fish.” Though marvels of flavor chemistry, these spirits often taste cloying or artificial, and aren’t good for much more than a novelty shot. Homemade infusions, however, are a completely different story, and have the added benefit of letting you control the outcome.

Source: How to Make Flavored Spirits That Are Way Tastier Than Store-Bought

Everclear is an even better option than vodka, if you can get it.  I have the zest of Meyer lemons for limoncello, just as soon as I can get some.

If you’re looking to speed up the process, you need are the ingredients you’d use anyway and a whipping siphon. You’ll also need some nitrous oxide (N2O) chargers for the siphon to get the job done. The siphon is designed for whipped creams and toppings, but it works great for infusions as well.  The video shows you how it’s done: