By Gavin Bieber, Batiste Rhum
We made a delicious fresh fruit infusion in honor of our friend Helge Hellberg, the host of An Organic Conversation and former Executive Director of Marin Organic, who interviewed Tristan Mermin, the founder of Batiste Rhum, on the topic of sustainable rum production.
Helge’s Fresh Fruit Rhum Ball
4 bottles Batiste Rhum Ecoiste
4 Hachiya persimmons
4 Fuyu persimmons
4 grapefruits cubed
1 fruit and seed of pomegranate
6 oz winter berries
Remove the skin from the persimmons, grapefruit and pomegranate, and add fruit to the Rhum in a glass container.
Leave in a dark place. Taste test every 24-48 hours. If needed add 1/2 cup sugar cane syrup. Keep the fruit in the infusion for 7 days for more robust and intense flavors.