At this time of year, there are few things more exciting to me than spotting the first juicy red globules in amongst my fruit shrub foliage (yes, really!). I will usually hasten to pick the ripe berries before the birds get a look-in, which means I rarely end up with more than a couple of handfuls at a time. Not quite enough to do any meaningful baking with, and just a bit too much to eat in one sitting.
So... what choice do I have but use them for a delicious berry liqueur! Today, I made separate small vodka liqueur batches using redcurrants, raspberries and tayberries. Yumm.
You probably know the drill by now... here's how easy it is:
- find a wide-necked jar or bottle
- fill halfway (or however much you have) with berries
- fill up with vodka
- add sugar.
Leave on the shelf for two to three months, shaking the bottle whenever you remember. Strain off the berry debris when you're ready to use your liqueur. I always eat the boozy berries or use them for baking, but this may not be to everyone's taste.
Perfect for use in those summer cocktails... enjoy!
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