When the husband and I honeymooned, Alice-who-isn’t-a-cat packed us a hamper full of goodies, including a bottle of sloe gin. Then Lara Croft gave us a Christmas hamper full of fruit liquors that I can’t remember the names of but remember how much we enjoyed them.
My conversion to fruit liquors was complete so it was very odd that when my friend Linda picked me a bag of wild damsons last autumn I planned to make jam from. But the way to hell is paved with good intentions and the damsons have lurked at the bottom of the freezer ever since.
Until today…when I saw sense and realised that what they really want to be is damson vodka.
If the damsons actually want to be jam, well it’s just hard luck, because they’re going to be vodka. I’ve been completely spoiled by the generosity of friends, and quite frankly, the weather has a wonderful and much anticipated autumnal nip to it at the moment that has me thinking of warming drinks that aren’t necessary tea.
At this point in proceedings I need to own up that I’ve never actually made the stuff…just happily
slurped sipped a glass or two on a cold wintery evening to lubricate the knitting and ward off chills. But I figured it couldn’t be that hard.
I was right.
Four if you count time.
Vodka. Of course! Although you could also use gin if you’re that way inclined. It will be equally wondrous.
Damsons. Or it would be plain ole “vodka”, amiright?
Note the soft, wrinkly skins…the freezer has done all the work and I don’t need to prick the little darlings. Bonus!
Sugar. I used good old fashioned caster sugar.
Put them all together in a the biggest Kilner jar you can find, sit back and wait. And wait. Aaaaaaand wait a wee bit more.
Oh, how creepy is that photo?
Hugh Fearnly-Whitingstall’s recipe tells me this will reap about 1.5 litres of damson vodka.
Time will tell.