In yesterday’s blog I told of my wonderful outing with Jacques Pépin to the Ballymaloe estate in County Cork, Ireland, the site of one of our newest Culinary Discovery Tours. Our host was Darina Allen, founder of the Ballymaloe Cookery School, and I thought you might enjoy this recipe from her latest book (which I highly recommend!), celebrating the 30-year anniversary of the school. It’s an infused vodka, and Darina notes that she uses orange rind, wild garlic, rhubarb, peaches and apricots as seasonal substitutions for the blackberries shown below.

 

 

6a014e8a072452970d01a73dffd4bc970d-800wiBallymaloe matriarch Myrtle Allen, Jacques Pépin and Darina Allen

DARINA ALLEN’S BLACKBERRY VODKA

{makes one pint}

 

  • 1 ¼ pounds (600 grams) fresh, organic blackberries
  • 1 ½ pounds (600 grams) fine sugar
  • 1 pint vodka
  • 3 sweet geranium leaves

 

Put all the ingredients into a sterilized jar and set aside in a cool, dark place to mature for two months, shaking the contents every few days to dissolve the sugar.

After two to three months, strain, reserving the “booze-sodden” blackberries, which can be served with yogurt, panna cotta or a fruit salad. Return the strained vodka (or gin, if you prefer) to the bottle and store in a cool, dark place. Ideally the mix will be drunk within three to four months, but it can keep for up to a year.

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