Raspberry vodka

Method

1. Mixture

   Put the raspberries, sugar, vanilla bean and vodka in a 1L sterilised jar. Seal and give it a shake occasionally to dissolve the sugar. Leave to infuse in a cool dark place for 4–7 days or until the vodka is well-flavoured and takes on the colour of the raspberries. Shake the jar occasionally.

2. Storage

   Strain and pour vodka into a sterilised airtight bottle. Store in the fridge for up to 4 weeks.

3. Serving

   Serve over ice, as is, or with soda or tonic water. Try adding a dash to prosecco. Finish with a fresh raspberry or two if you like

4. Handy hint

   Add a small handful of bruised rose geranium or lemon verbena leaves with the raspberries for a flavour twist.