Cranberry vodka
This bittersweet fruity vodka is best served well chilled in shot glasses. It can also be made with other berries like blackcurrants or strawberries.
Elderflower & gooseberry vodka
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 48 hrs infusing
- Easy
- makes 700ml
Skip to ingredients
- 300g gooseberries
- 20 elderflowersheads, flowers picked and stalks discarded
- few strips lemon peel
- 700ml bottle good-quality vodka
- 350g golden caster sugar
Nutrition: per 25ml
- kcal70
- fat0glow
- saturates0g
- carbs3g
- sugars3g
- fibre0g
- protein0g
- salt0g
Method
step 1
Divide the gooseberries between two 1-litre jars and very lightly bruise with the handle of a wooden spoon. Add the flowers, top with the lemon peel and pour over the vodka. Submerge the elderflowers with a circle of baking parchment and seal with a lid. Leave to infuse for at least 48 hrs or up to 1 week.
step 2
Once infused, line a sieve with kitchen paper and set over a large bowl. Pour in the vodka, then discard the strained berries and flowers.
step 3
Tip the sugar into a pan with 350ml water and gently heat until the sugar has dissolved. Turn up the heat, bring to a simmer and cook until syrupy and reduced by half – about 10 mins. Cool to room temperature, then add 100ml to the elderflower liquor. Stir well and taste, adding more until you are happy with the sweetness.
step 4
Decant the vodka into bottles and store in a cool, dark place. It will keep for years, but the flavour will diminish after a year.
