This one is for my very very awesome mate, Dr B.
For a long time now, she has been my number one drinking buddy, and no doubt she will remain so for many many years (and hangovers) to come.
That is until she’s had a few; then all wisdom goes out the window and it’s a free for all. But sure who needs wisdom anyway? It’s totally overrated in my opinion.
Whoever thought of mixing fruit with sugar and vodka was a genius, as this raspberry vodka is unbelievably delicious. If you think it’s going to be like the skittles vodka you drank in your student years, think again. This is the grown up version. It’s not too sweet and tastes so strongly of raspberries you almost forget about the vodka, at least until it warms the back of your throat and of course, slams into your synapses.
So now you can get drunk, talk shite and act the maggot, all the while safe in the knowledge that you’re at least getting a little more mature with your choice of drink. Sounds just perfect for a vodka-aficionada-come-messer-extraordinaire I know.
Cheers Doll, I know you’ll enjoy!
Makes two 750 ml bottles
350 g fresh raspberries
350 g of sugar (or a little less if you prefer a tarter taste)
1.5 L of decent quality vodka
You’ll need to sterilise the bottles or jars you’re planning on making this in, do this by boiling in water for about 10 minutes, alternatively, pop them in the oven at 180 °C for 20 minutes. Allow them to cool before adding in any cold liquid.
Divide the raspberries and sugar equally between the two bottles and top up with the vodka. Seal the bottle or jar and shake well to dissolve the sugar. Place in a cool, dark place and give the bottles a shake every day for a week or until all of the sugar has dissolved. Leave to infuse for at least a month (but ideally longer) before cracking open.
The great thing about this recipe is that once you’ve polished off the vodka you can still use the alcohol soaked fruit in all kinds of deserts, slathered over scones or ice-cream or even just on their own.
You might also like: