The quantities for this come straight from a book called ‘Booze’ by John Wright – River Cottage Handbook No. 12

John suggests that the vodka you use for this should not be “of the cheap, harsh variety as this will compromise the delicate flavour of the fruit“.  So, since I am prepared to be obedient in this, I do splash out a little.

Makes about 600ml

• 280g raspberries
• 140g sugar
• About 600ml vodka

 

Put the raspberries in a 1-litre Parfait Jar and add the sugar.  Pour the vodka on top and clip down the lid.  Shake.

 

Put away in a dark corner but not so out-of-the-way you forget to give a daily shake until all the sugar has dissolved.

After three months, decant the raspberry infused vodka into a bottle and leave to mature for a further 6 months before drinking.

 

 

To be continued ……