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How to make damson vodka sous vide

by Great British Chefs4 November 2015

How to make damson vodka sous vide

If you can get your hands on some damsons in autumn, it is well worth making this delicious warming treat for the winter months. Normally damson vodka would need at least three months to infuse but cooking it at a low temperature speeds up this process to three hours!




  • 750ml of vodka, good quality
  • 500g of damsons
  • 100g of caster sugar
Preheat the water bath to 70°C
Place the damsons, sugar and vodka in a vacuum bag and seal. Make sure the sealer is on a low setting because there is a lot of liquid in the bag.
Put the bag into the preheated water bath to cook for 3 hours
Remove from the water bath and leave to cool in the bag
Pass through a fine sieve into a clean bottle and keep in the fridge or a dark cupboard


The vodka can be drunk straight away but gets better with time – it’s best to forget about it for a year or so!


This method will work for most fruits and berries; try blackberries, raspberries, sloes or blackcurrants.

For extra flavour you could also add herbs to the damsons such as rosemary or thyme.


Damson vodka is wonderful simply served as a liqueur over ice but is also great in cocktails or in desserts as a jelly.

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