This is the recipe I followed from a
book called : Gifts from the kitchen By Annie Rigg.
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| Infusing the Damsons in the vodka |
Damson or Plum vodka
Makes 1x 70 cl bottle
Ingredients
500g Damsons
125g caster sugar1 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.
Sterilising
Sterilising
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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