Thursday, 13 December 2012

Damson Vodka

Before I started this blog I had made some Damson vodka. I made two batches one for last christmas, leaving the second batch to mature longer. Today I bottled the second batch.

This is the recipe I followed from a book called : Gifts from the kitchen By Annie Rigg.

Infusing the Damsons in the vodka


Damson or Plum vodka
Makes 1x 70 cl bottle


500g Damsons
125g caster sugar
1 cinnamon stick
Pared zest of 1 unwaxed lemon
1x 70cl bottle of good quality vodka

Rinse the Damsons under cold running water. Prick each Damson 4 to five times with a fork and place them in the sterilised wide necked preserving jar with a capacity of 2 litres.

Add the caster sugar, cinnamon stick and lemon zest and pour over the vodka. Secure the lid and give the jar a good shake to dissolve the sugar. Leave in a cool, dry, dark place for at least 3 months, shaking the jar at least once a week or every time you walk past.

After 3 months your vodka will be a deep plum colour and deeply flavoured by the Damsons. Taste and add more sugar if desired. Strain the vodka through a colander into a large bowl. Strain again, either through muslin or paper coffee filters, into sterilised bottles. Seal the bottles with sterilised stoppers and attach labels.


It is important to sterilise the bottles and jars you are going to use.

Sterilising is quick and can be done in the oven or dish washer.

Heat the oven to 180*c / 350*f / gas mark 4 - don't be tempted to heat the oven any higher as you will run the risk of the glass breaking. Wash and rinse your jars in hot soapy water then place them on a baking tray making sure they are not touching. Heat the jars and bottles for 20 mins. Using thick oven gloves remove the jars and bottles and place them on a heat proof board.
Alternatively, wash and clean jars and bottles in your dishwasher and , when they are ready let them cool down before adding your vodka.

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