Alcohol on the low fodmap diet is a bit of a tricky one. The trusty Monash University app says 1 serving (30ml) of Gin, Vodka, Whiskey is fine, as is a small glass of wine or can of beer (yes, despite being made from wheat). But to be honest other than steering clear of rum and cider which Monash classes as no-no’s, I pretty much do as I please. And this raspberry vodka is very pleasing.
Over the years I’ve tried a few different fruit-enhanced spirits, the worst of which was a strawberry gin made by Ruthie and I which tasted like plastic despite being made from the most beautiful wild strawberries. This raspberry vodka is my ultimate favourite; deep red, sweet, heady and fresh.
Enjoy it straight as an aperitif, in a French Martini or added to sparkling wine. At New Years Eve I served it as part of desert, with a chocolate brownie and fresh raspberries.
Here’s how you make it:
- 500g raspberries, fresh or frozen
- 350g white granulated sugar
- 1.5 litres of medium quality vodka
- 2 litre Kilner jar or 3 empty 70cl vodka bottles – sterilized (here’s how)
- Wash the raspberries and discard any bruised or bad fruit.
- Put the raspberries into the Kilner jar or divide between 3 vodka bottles. If you have to squeeze the fatter raspberries through the bottle neck, that’s fine.
- Using a funnel, add the sugar and top up with vodka (divide equally if using 3 bottles)
- Shake every day until the sugar is completely dissolved (should only take a few days). Store in a cool, dark place to ensure the vodka keeps its lovely rich red colour.
- Leave for at least a month, up to three if you can, until the raspberries have lost their colour.
- Pour the liquid through a muslin cloth to catch any bits and pour straight into bottles!
The boozy raspberries left over were the most wonderful addition to our family favourite trifle!