The stronger the agent, the shorter the infusion time. Peppery lemonade, for example, is brewed by infusing freshly ground peppercorns in the liquid for an hour before straining. For a cilantro-flavored drink, the chopped greens are added, infused 20 minutes, then strained. To make vanilla-bean lemonade, Rubin uses the plumpest beans, scrapes the seeds and pieces of pod into the lemonade, and infuses for 30 minutes. Edible flowers, though, need to infuse overnight for their discreet spiciness to come through.
Cold infusions result in a subtle, clean flavor.