Allotments 4 All
Produce => Drink .... => Topic started by: telboy on November 18, 2006, 21:24:24
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I must try this - loads of berries in the freezer.
I understand the principle is based on sloe vodka, but would appreciate the sugar/fruit ratio per litre.
Ta.
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Telboy
I use a an alternative method where I soak the berries for 4-6 months (or longer) then strain the solution through muslin.
Then I make up a very strong suger syrup, 1.5lb of sugar to 5 fl oz of water (it goes crystalline).
I add the sugar syrup to the raspberry and vodka until it tastes slightly sweet.
It comeds out a beautiful colouer and makes a great addition to desserts or even a variation in spakling wines.
OC
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Thanks OC,
What fruit/vodka ratio do you use?
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Telboy
The quantites are not scientific I just fill a wide neck jar/bottle with the fruit and cover with vodka. The fruit tends to compact over the first few days. I give it a shake it for the first few days to make sure it all mixes and that the fruit is not doing an iceberg impersonation.
I usually end up with about double the quantity of liquid compared to amount of vodka used after I have added the sugar solution to the strained vodka/fruit mix.
It makes a great present, especially if you can find some attractive small bottles.
Good luck
OC
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I made Damson Vodka last year. I just used an empty, clean large coke bottle and put in damsons, sugar and vodka. I used the absolute cheapest vodak that Tesco could sell me - about £9 for 750 ml. The result is great - sweet and fruity with a real kick to it.
I now have loads of loganberries with loeads still to come. I've made lbs of jam alreday and will have a go at loganberry vodka. Looking at various recipes, they seem to operate on twice as much fruit as sugar. I think I will use less sugar as last years was a little too sweet.
Also will try damsons again and probably plums as well.
BIG MISTAKE I made last year was to throw the fruit away when I bottled the completed vodka - this can be eaten by stewing up with a little sugar. It should taste great with cream.
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It just so happens I kept an old link for this;
http://www.danish-schnapps-recipes.com/blackberry.html
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Oh now this is so tempting! But I still have sloe gin, sloe voddy, damson gin and several other home made drinkies......do I want another? ???
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Fantastic!! The blackberries are just ripening on my allotment and a great neighbour has given me loads of raspberries so all I need now is a v large bottle of vodka. I just love this site - I would never have thought of this but it sounds wonderful.
Thanks!
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Blackberries - yum!
I followed the recipe I posted above but used blackberries instead. Use really ripe ones and leave for as long as you dare.
A French friend loved it in champagne as it makes a beautiful pink colour (more subtle than blackcurrants) and has a better flavour than raspberries. He considered the "Creme de Mures" my best variant. I think I agreed by the end of the evening ;)
OC
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The Damosn vodka went down very well at the Allotments Open Day. Now running Rasberry and more Damson vodka. May try sloe gin later.
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Ooooops....hic....my Raspberry Vodka didn't make it past the six week stage (I thought it was weeks, not months!). But it was very nice. Hic. Very, very nice..hic...and I blended the voddy-soaked raspberries with peaches and a little orange juice to make a very lovely.....hic....alcohol-hic...."healthy" smoothie!
Note to self.....must try harder next year!
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These combos sound more delicious that my mundance wine spritzers ;D
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rasberry vodka, cranberry juice and seabuckthorn juice with a couple of ice cubes crushed is heaven.
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:o sounds more like AA4All
I've said this before but making sorbet from these ingredients is just as wonderful - plum and vodka sorbet, gin and tonic sorbet, pear and pear liqueur sorbet, orange and campari, etc
all delicious and easy ;D
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I missed that idea - do you mix the vodka with sugar syrup and freeze or is this just the vodka and fruit? How do you do the pear sorbet (have lots of pears that arent keeping well)
thanks
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Pear Sorbet with Liqueur
1 1/2 lb pears
2 pints water
1 lb sugar
juice 1/2 lemon
1 egg white
2 fl. oz. pear liqueur
In a heavy pan bring the sugar and water to the boil to make a syrup
Poach the pears in the syrup until tender. Set aside to cool. Drain the pears, then quarter Mand core. Liquidise in a food processor adding 1/2 pint of the poaching syrup, the lemon juice and egg white. Add the liqueur near the end. Place in an ice cream machine or deep freeze taking out from time to time to stir. Worth serving with an extra glug of liqueur.
Plum and Vodka Sorbet
1 lb plums
8 oz sugar
1/2 pint w ater
5 fl. oz white wine
3 measures of vodka (already flavoured maybe)
juice 1/2 lemon
Mix the water, white wine, sugar and lemon juice and brig to the boil.
prepare the plums by removing the stones, blend in a liquidiser until smooth, pass through a sieve. Add the vodka and deep freeze, bringing out from time to time to stir.
You need to keep stirring sorbets to stop them getting too iced up with crystals
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My damson and loganberry vodkas are ready - but I've got no bottles. Any suggestions what to use?
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i got mine from the local hotel , will all they do is recycle them
it helps that i work there but you can but ask ;D
how long do you let the sloes soak? :-[
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Bottled and drank some of my loganberry vodka today - very strong!! I used a lot less sugar than last year so the fruit taste was stronger.
I have left this for about 3-4 months.
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cheers so thats four months then pass the fruit off? :D
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Don't make the mistake I made last year and throw the fruit away. You can keep and eat the fruit. I have just had logannberries soaked in vodka with my tea - great with cream. If you freeze the fruit it comes out as a sort of wierd, alcoholic ice cream/sorbet - brilliant.
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I've had my raspberries and blackberries soaking in vodka and tasted it. Havent used sugar water yet but dont really like the taste much. Would it be good with a mixer? (Its meant to be for xmas presents but I want it to taste good for me too!
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Gwynleg
Yes the taste of neat spirits and fruit is harsh, not, of course, that I have ever tried it! Once it is strained and the sugar solution added a transformation takes place; the taste of the fruit comes through.
I get as much of the fruit into the drink as possible and bin the pips. I then transfer from a larger bottle to smaller once the sediment has settled.
Christmas morning with some blackberry vodka added to your cava, champers, or whatever and you'll reap the rewards.
OC
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I think I put too much sugar in last year. I put the sugar, vodaks and fruit in a large bottle at the start. Although the result was very nice it did remind me of cough medicine.
This year I went through the same process but put in too little sugar. I now have the task of adding some sugar and tasting the result until the amount seems right. I think I'll have to do this on a day when I don't have to go to work in the morning!!
Anyway, I agree that the combination of alcohol, sugar and fruit does make a great drink.
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Right - have finally added sugar water to the raspberry vodka - its fantastic! everyone I know will have some of the raspberry or the blackberry (still to be done) for Christmas presents but I will make sure that I have plenty for me for the next year too. Thanks so much for the idea all you peeps - I am so chuffed with this!
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Hello - in Poland they do the same with cherry vodka - if you want cheap vodka try Netto or Lidl - sometimes its only about £7 a bottle
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Hi
I have got a mixed fruit vodka on the go at the moment ::)
Strawberry
raspberry
blueberry
blackberry
and blackcurrant
Dont know what it will taste like but i will let you know asap ;D
Debs
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I'm sure it'll be fantastic. My raspberry vodka Christmas presents (to everyone!) went down really well. My god-daughter (aged 23) and her sister (19) reckon its the best present I have ever given them - not sure whether to be offended or pleased. Anyway I am telling noone how to make these things so I can keep doing it for years to come!
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I've made blackberry schnapps (from the danish schnapps site) and it's really lovely - just like port ;D
I've also made, plum vodka, sloe gin and crab apple schnapps!
barkingdog
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Having tried both Loganberry and Damson vodka, both made the same way this year, the Damson wins hands down. It's because the damons have a kind of almond taste from their kernels - left in whilst soaking.
Eating the soaked fruit was better with the Damsons. Next year I will freeze this fruit mixture and only eat a liile bit at a time!
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Interesting that your loganberry didn't do so well. My only disaster was red currants where I got a pink sweet vodka :-\
We have a loganberry and a tayberry in the garden, If I am right and the loganberry is thornless and the tayberry is the thorny one then the fruit tastes a lot better on the tayberry. Perhaps this is the reason?
OC
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We have started on last summer's raspberry gin. Oh my word! I think we'll be finishing it soon ..... it is too wonderful. :-*
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Has anyone tried the lemon balm vodka on the Danish Schnapps site? It's just starting to poke it's head up now - it might not last long!
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Almost a year since I made them. The damson vodka is great. There is a sort of almond taste that comes from the kernels in the fruit.
The loganberry vodka is more like cough medicine. I think I will make wine with this fruit instaed this year or put some herbs like cinnamon or cloves in with the fruit.
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have you tried red currant gin, made in the same way as sloe but keep in dark bottle to keep delicate colour
The other hit in our house is damson brandy nice to drink but good to add to sauces accompaning game dishes ;)