With the nights drawing in and a definite autumnal chill in the air, I’m beginning to turn my thoughts to Christmas and making my favourite yuletide tipples – Raspberry and Blackberry Vodkas.
They’re incredibly simple to make and taste delicious, and the perfect nightcap after a long days entertaining. Luckily, they’re always a big hit with our guests!
To make two bottles you will need:
330g of white caster sugar
a funnel and 2 sterilised bottles (I used an old wine and gin bottle and sterilised them in the dishwasher!)
First wash the raspberries discarding any mushy fruit and cut in half so they fit through the neck of the bottle.
Using a funnel, add the sugar and top up with vodka to the rim.
Shake every day until the sugar has dissolved and then store in a cook dark place for at least 3 months (my present batch is zipped up in my son’s cricket bag!!) The longer you can leave it the better, and is often best drunk after a year or over.
To make blackberry vodka follow exactly the same method as raspberry vodka but remove the fruit after 3 months by pouring the vodka through a muslin, to prevent a woody taste developing. For best results leave for a year – but I often drink mine at 3 months!!
Good luck and happy vodka making!!!