I have favourite books for recipes and one of the ones I go back to time and time again is Sarah Raven's Complete Christmas. Her recipes are interesting and make the most of the seasons. I have a couple of her books and so far I have found that each book complements the other
Sarah indicates that this has a strong lemony taste which is slightly sweet and that she tends to serve it as a shot and that approximately 20 small glasses can be achieved from this recipe. She also uses it as a sauce over sorbet indicating that this makes a quick pudding when something light is required.
The basic recipe can be used for Cranberry Vodka by replacing the lemon zest with 100g fresh Cranberries.
You will need:
- 2 large or 3 small lemons
- 750ml bottle of vodka
- 1 tablespoon of clear honey
Wash the lemons and then pare the rind from the lemons you need the peel not the pith, dd this to the bottle of vodka or use a large preserving jar and then add the peel and then the honey. Leave to infuse at room temperature for approximately two weeks and then strain I use either a couple of layers of fine muslin or unbleached coffee filters. If the rind is left for much longer than this it will give a bitter taste so whip it out after the two week period. Decant into smaller bottles or keep in the original bottle - store in the freezer where it will keep indefinitely and the bonus is will be lovely and cool as you pour it so no ice cubes to dilute unless you want them in - your choice.