Infused Spirits - Vodka

When infusing spirits, in addition to the required alcohol of choice, patience is also a significant requisite! I started my spirit infusion experiment with vodka - mainly because that's all I had in the pantry. I also had a mango and a bag of cherries in the fridge. Both fruits were seasonal and ripe so the opportunity to try something new was perfect.

There are plenty of websites dedicated to infusing spirits. Vodka, gin whisky, rum and tequila are all popular choices of spirits. Most of the sites suggest adding a combination of fruits, herbs, spices and vegetables. There's a chance to get creative but also a risk of ruining perfectly good alcohol!

I found this fruit flavored vodka website to be a good starting point. With regards to quantities, I found one cup of chopped fruit (approx. 110g/4oz) was sufficient for 1-1.5cups of vodka (approx. 300ml/10floz). 80% or 100% proof vodka is also recommended.

I may get a little more creative as I'm keen to try a few recipes from this site that has '50 Unique and Not-So-Unique Flavors to Infuse Vodka', including cucumber and dill, and oats and honey!

Infused Spirits - Mango Vodka
Makes 6, 50ml / 1.5floz serving
Click HERE for a printable recipe card.

Ingredients:
- 110g / 4oz mango, chopped
- 300ml / 10floz vodka, (I use 80% proof)

Infused Spirits - Cherry Vodka
Makes 6, 50ml / 1.5floz serving
Click HERE for a printable recipe card.

Ingredients:
- 110g /4oz cherries, pitted and chopped
- 300ml / 10floz vodka, (I use 80% proof)

Method:
Place the chopped fruit in an air-tight jar/container and pour in the vodka.

Store in a cool, dry place for 3-5-7 days. Shaking the jar of fruit and vodka (not vigorously) one or two times each day.
Depending on the preferred 'strength' or flavour of the infused spirit, after 3, 5 or 7 days, strain the vodka.

Pour the vodka into a storage jar or bottle.

Serve over ice. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:
A 50ml/1.5floz serving vodka contains 96 calories.
I found this article about efficient drinking to be very informative and a great way to compare alcoholic beverages.

Mango Chicken

This mango chicken dish is quick and easy to make. It's different to the Margarita Chicken with Avocado and Mango Salsa I made in July as I cooked everything in one pan. I used canned chicken and added in green vegetables along with the canned tomatoes and fresh mango.

Mango Chicken
Makes 2
Click HERE for a printable recipe card.

Ingredients:
- 110g / 4oz onion, chopped
- 2 clove garlic, chopped
- 420g / 15oz chopped tomatoes, no added salt
- 100g / 3.5oz, peas
- 140g / 5 oz pepper, chopped
- 225g / 8oz chicken, cooked (canned or grilled)
- 155g / 5.5oz mango, chopped

Method:
In a pan, cook the onion and garlic with the chopped tomatoes.

Add the peas and pepper and cook for 5 minutes.
Add the cooked chicken.

Add the mango. Stir to combine all ingredients. Serve with rice or blended cauliflower. ENJOY!
Click HERE for a printable recipe card.

Nutritional Information:

Margarita Chicken with Avocado and Mango Salsa

I think mangos are becoming the perfect summer fruit - so far I've made sorbet, ice pops and now this salsa.
I have another recipe for mango chicken stir fry which I plan to make in the near future. However, I'll happily make this dish several more times throughout the summer as it's delicious hot or cold.

I ate it with freshly cooked rice and grilled chicken straight from the BBQ. Sadly there weren't any left overs but I think it'll be perfect the following day mixed together and eaten cold - a great summer salad alternative. The salsa is so colourful and has a great texture and taste combination: buttery avocados, smooth and sweet mangos, crunchy red peppers, fresh tomatoes, citrusy limes and aromatic cilantro.

I don't have any tequila at present so I gladly used margarita mix to marinade the chicken. Perhaps in the future, if I want to drink a margarita, I'll hold back on the margarita mix and simply marinade the chicken in lime or lemon juice.

I always like to cut the chicken breast into pieces and skewer them instead of grilling whole breasts on the BBQ. I think smaller pieces of meat absorb more of the marinade, but this is just my preference.

Margarita Chicken with Avocado and Mango Salsa
Makes 4
Click HERE for a printable recipe card.

Ingredients:
Marinade
- 530g / 19oz chicken breast, chopped into bite-size pieces

- 120ml / 4floz margarita mix (I use skinny/light variety), non-alcoholic

- 30ml / 2tbsp lime juice

- 1/2tbsp red pepper flakes

- 5g / 1/4cup cilantro, fresh

Salsa

- 140g / 5oz avocado, chopped
- 185g / 6.5oz mango, chopped
- 140g / 5oz tomato, chopped
- 185g / 6.5oz red pepper, chopped
- 5g / 1/4cup cilantro, fresh and chopped
- 30ml / 2tbsp lime juice
- 15ml / 1tbsp olive oil


Method:
Place the chopped chicken breast in a bowl and add the margarita mix, lime juice, red pepper flakes and cilantro. Mix gently and refrigerate for 2-4 hours.

Once marinated, place the chicken pieces on to skewers and grill for approx. 20 minutes until cooked.

Whilst the chicken is cooking, make the salsa by adding the avocado, mango, tomato, red pepper, cilantro to a bowl and stirring in the lime juice and oil.

Serve with rice. ENJOY!
Click HERE for a printable recipe card.

Nutritional Information:

Mango Buttermilk Sorbet

This sorbet is very fruity and refreshing. It's super sweet but there's no added sugar. I used buttermilk (frozen into ice cubes) but I think regular milk would be fine as well.
I always make my own buttermilk. It's quick and simple: two ingredients and 10 minutes.
- 240ml/8floz/1cup milk (I use unsweetened almond milk)
- 15ml/1tbsp lemon juice

 

I love eating ice cream but never buy it from stores anymore, preferring to make my own with some frozen bananas.
Avocado Ice Cream
Banana Strawberry Ice Cream

Mango Buttermilk Sorbet
Makes 2

Ingredients:
- 165g / mango, frozen
- 1 banana, frozen
- 60ml / 2floz buttermilk, frozen

Method:
In a food processor, blend all the ingredients until a smooth, creamy mixture is formed.

Spoon into bowls and ENJOY!

Nutritional Information:

Fruit Ice Pops - Mango, Strawberry, Banana

As it's summer, I love to eat ice cream. Following on from my Mango Buttermilk Sorbet, a delicious alternative are fruit ice pops - made with real fruit and no added sugars. Mangos are in season so I made two varieties of ice pops: banana and mango, and banana and strawberry.

I didn't realise just how many varieties of mangos there are. They are native to South Asia but are now cultivated in most tropical climates around the world. I bought ataulfo mangos, also known as champagne mangos, that are kidney shaped, smooth and sweet like honey!

This is a useful site on how to choose and cut a mango.

I usually eat strawberries everyday with my morning porridge. They are also great on salads, alongside pancakes, blended into smoothies or frozen to make ice cream. Chocolate and strawberries are delicious too!

Fruit Ice Pops - Mango, Strawberry, Banana
Banana Mango Ice Pops

Makes 4

Click HERE for a printable recipe card.

Ingredients:
- 112g / 4oz mango, chopped
- 112g / 4oz non-fat Greek yogurt

- 1 large banana

Method:
In a food processor, blend together the mango and yogurt.

Slice the banana.

Pour mango yogurt into ice pop molds and layer with banana.
Freeze for several hours.

Run ice pop mold under warm water to release the ice pop. ENJOY!

Click HERE for a printable recipe card.

Banana Strawberry Ice Pops

Makes 4

Click HERE for a printable recipe card.

Ingredients:
- 150g / 5oz, strawberries, chopped
- 112g / 4oz non-fat Greek yogurt
- 1 large banana

Method:
In a food processor, blend together the strawberries and yogurt.

Slice the banana.

Pour strawberry yogurt into ice pop molds and layer with banana.
Freeze for several hours.

Run ice pop mold under warm water to release the ice pop. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Banana Mango Ice Pops NI

Banana Strawberry Ice Pops NI