Jiwon’s Blueberry-Basil Soju

By Rosie Schaap

Jiwon’s Blueberry-Basil Soju
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Total Time
7 days
Rating
4(25)
Comments
Read comments

Soju is frequently infused with fruits and herbs. Here, my friend Jiwon Choi combines some of each, which yield a brightly fragrant result.

Featured in: Soju for the Soul

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Ingredients

Yield:1 bottle
  • About 1 cup blueberries
  • 2 or 3basil leaves
  • 375milliliters soju
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Wash and dry blueberries. Add blueberries and basil leaves to a clean glass bottle. Pour in soju. Put on the bottle’s cap, and store in your refrigerator for at least seven days and up to a month.

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4 out of 5
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Comments

Dena

I used a mix of frozen blueberries and raspberries. Did not defrost them, just put them in the bottle. After 1 week the soju was a beautiful color and much smoother tasting than usual. Excellent with lemon and club soda.

Dena

I used a mix of frozen blueberries and raspberries. Did not defrost them, just put them in the bottle. After 1 week the soju was a beautiful color and much smoother tasting than usual. Excellent with lemon and club soda.

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