Hi Crafty Christmas Club! Amy from Diana & Me http://dianaandme.co.uk/ here with some vodka recipes I'm trying out this year. I did vanilla vodka last Christmas, and it was fab (missed the boat for 2011 though, as you need about 2 months' infusion time.) Whereas these recipes claim to only need 2 weeks - just in time for Christmas.
To be clear, I haven't tried these before, so can't guarantee results - it's an experiment!
- I cheated and used a packet of pomegranate seeds, but you could use one whole pomegranate and separate the seeds from the peel and pith. Either way, give them a gentle squish with a rolling pin to juice them up a bit.
- Remove the zest from one lime using a vegetable peeler or a sharp knife - just zest, as little pith (white bits) as possible.
- Add the strips of zest, and pomegranate seeds plus juice, to 375ml of vodka. You'll want a middle of the range vodka - cheap supermarket own brand will always taste like cheap supermarket own brand. Equally, don't break the bank on something extraordinary! I went for what was on special offer at the time.
- I tipped the excess vodka into a different bottle so that I could use the original bottle for infusing, but you can use any jar that you can seal tightly. Just remember to leave plenty of room for shaking up your infusion.
- Tighten up the lid and shake, then put in a cool dry place. It reckons it needs 2 weeks (shaking gently every few days).
Cardamom Ginger vodka
- Crush 10 green cardamom pods so that they split slightly
- Cut 10 small slices of ginger, about 1/4 inch thick
- Add the cardamom pods and seeds and ginger slices to 375ml vodka (see above for notes on choosing a vodka, and finding a bottle/jar to infuse in)
- Again, this one should need 2 weeks in a cool dry place, shaking every few days.
Once the two weeks are up, strain into a clean bottle. Add a pretty label, and put it under the tree!
(I'm also planning to try out some spiced orange vodka - hence the oranges in the top picture. Sadly, the cooking times in the recipe were totally wrong and I ended up with little burnt orange bits. I'll keep you posted...)