Making damson vodka is a great way to use up a seasonal glut of fruit. This traditional English liqueur usually needs 3 months, if not longer, to infuse but, by using a sous vide method, you can make it in only a few hours. Gently cooking the ingredients together in a sealed bag speeds up the infusing process without burning off the alcohol, meaning that your damson vodka is ready to enjoy on cold nights throughout the winter.
- 750ml of good quality vodka
- 500g of damsons
- 100g of caster sugar
- Preheat the water bath to a temperature of 70⁰C.
- Tip the damsons and the sugar into a vacuum bag, add the vodka and vacuum using a chamber sealer.
- Place the sealed bag in the water bath and leave to cook for 3 hours.
- Allow the vodka to cool in the bag, then drain it through a fine sieve.
- Store in a clean bottle in the fridge.
Experiment using different fruits and berries in place of the damsons. Blackberries, raspberries, sloes and blackcurrants would all work well.
You could also trying adding herbs, such as rosemary or thyme, to the vacuum bag to give more depth to the flavour of the vodka.
Keen mixologists will be pleased to learn that damson vodka is beautiful in cocktails. You could also use a jelly made from the liqueur as part of a sophisticated dessert. Alternatively, keep things simple and enjoy your vodka served on its own over ice.
Recipe courtesy of www.greatbritishchefs.com