Elderflower & gooseberry vodka
By Emily Kydd
Add a shot of this fruity, fragrant infused vodka to a cocktail or serve simply with lemonade or tonic water
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Prep:45 mins
Cook:15 mins
plus at least 48 hrs infusing - Easy
Nutrition per serving
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kcal 70
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fat 0g
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saturates 0g
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carbs 3g
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sugars 3g
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fibre 0g
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protein 0g
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salt 0g
Ingredients
- 300g gooseberries
- 20 elderflower heads, flowers picked and stalks discarded
- few strips lemon peel
- 700ml bottle good-quality vodka
- 350g golden caster sugar
Method
Divide the gooseberries between two 1-litre jars and very lightly bruise with the handle of a wooden spoon. Add the flowers, top with the lemon peel and pour over the vodka. Submerge the elderflowers with a circle of baking parchment and seal with a lid. Leave to infuse for at least 48 hrs or up to 1 week.
Once infused, line a sieve with kitchen paper and set over a large bowl. Pour in the vodka, then discard the strained berries and flowers.
Tip the sugar into a pan with 350ml water and gently heat until the sugar has dissolved. Turn up the heat, bring to a simmer and cook until syrupy and reduced by half – about 10 mins. Cool to room temperature, then add 100ml to the elderflower liquor. Stir well and taste, adding more until you are happy with the sweetness.
Decant the vodka into bottles and store in a cool, dark place. It will keep for years, but the flavour will diminish after a year.
