Toast August with Summer Berry Vodka Recipe from Gifts from the Kitchen
Gifting can be fun, when it is not about how much you spent or what label or designer graces your pick.
If edible treats are your favorite choice, Gifts from the Kitchen (September 2011, U.S edition, Kyle Books) by Annie Rigg offers 100 homemade present ideas for each season and occasion.
To start with, toast August with her Summer Berry Vodka recipe.
Summer Berry Vodka
Serve this berry-infused vodka in cocktails or ice cold in little shot glasses. You could also try adding a dash to Champagne as an alternative Kir Royale.
MAK E S ABOUT 3 1/4 c u p s
3/4 cup raspberries
3/4 cup strawberries, hulled and quartered
pared zest of 1 organic lemon
scant cup superfine sugar
1 vanilla bean, halved
1 x 25fl oz (750ml) bottle of good-quality vodka
Place the raspberries, strawberries, lemon zest, and superfine sugar in a large bowl and lightly crush with the back of a wooden spoon or fork. Add the vanilla bean, mix well, and leave to one side for about 2 hours, until the sugar has dissolved and the fruit starts to become really juicy.
Spoon the contents of the bowl into a large sterilized mason jar (see page 168) and pour in the vodka. Mix well and chill for 1 week or until needed (up to about a month).
Strain the vodka through a fine sieve or cheesecloth, and decant into pretty sterilized bottles.
It will keep, in the refrigerator, for up to 2 months.
For a number of years, Annie Rigg cooked on the road for the likes of Paul McCartney and Pink Floyd.
(* Recipe from Gifts from the Kitchen by Annie Rigg reproduced courtesy of Kyle Books, Photos by Catherine Gratwicke, all rights reserved)