This variation on the forager’s favourite, sloe gin, swaps damsons for their smaller cousins and uses vodka as its base. It takes moments to prepare, but you’ll need to be patient while the damsons slowly infuse the alcohol with their fruity, almondy essence. By Christmas next year you can use the beautiful, ruby vodka to make cocktails, or simply add a measure to a tall glass and top up with a good, sharp-flavoured lemonade. You only have to wait 3 months to eat the vodka-soused damsons, though: serve them for dessert with ice cream or whipped cream, or stone them and dip them in melted chocolate.
Makes : About 700ml
Prep : 5 minutes, plus 15 months maturing
Cook : 0 minutes
- 250g damsons
- 1 × 700ml bottle vodka
- 125g granulated sugar
- Put the damsons into a 1-litre preserving jar and add the sugar. Pour over the vodka, filling all almost to the top, then fasten on the lid and give the jar a good shake.
- Store in a cool dark place, shaking the jar every day (or as often as you remember to) until the sugar has dissolved. Leave the plums to steep in the vodka for 3 months.
- After the 3 months is up, decant the vodka into sterilised bottles, fasten on the lids and leave them in a cool dark place to mature for at least a year.
Recipe and photos by Otherwise for Wild Food UK