Homemade Blackcurrant Vodka Food
BLACKCURRANT GIN
Have a glut of blackcurrants? Make some homemade blackcurrant gin. Drink on its own, add a dash to champagne, or use in place of cassis in cocktails
Provided by Anna Glover
Categories Drink
Time 20m
Yield Makes 1 x 700ml bottle
Number Of Ingredients 4
Steps:
- Wash the blackcurrants and remove any stems, stalks and leaves from the fruit. Discard any that are bruised or discoloured.
- Put the prepared blackcurrants into the sterilised 1-litre jar, along with the sugar and gin. Seal the lid, and shake until most of the sugar dissolves. Reserve the gin bottle for later.
- Keep in a cool dark place, and give the jar a shake every day if you can, or every couple of days. The gin will be ready after three weeks, but can be kept for up to three months with the blackcurrants in for a stronger flavour. Don't keep the currants in the gin for any longer than three months or the flavour will start to deteriorate.
- Decant a little into a glass, and taste. When you're happy with the flavour, strain through a fine mesh cloth or muslin, back into the original, or another, clean bottle. Discard the fruit. The flavour will keep developing over time, store in a cool dark place. Drink on its own, add a dash to champagne, or use in place of cassis for a less sweet profile.
Nutrition Facts : Calories 68 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
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.
Provided by Mary Cadogan
Categories Drink
Time 10m
Yield Makes about 1 litre
Number Of Ingredients 3
Steps:
- Prick each cranberry a couple of times with a fork and layer up in a large sterilised Kilner jar with the sugar. Pour over the vodka and leave for 2 weeks, shaking the jar each day.
- Strain and decant into decorative bottles. Seal and label.
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