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Wednesday, September 6, 2006 - Page updated at 12:00 AM

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Recipe: Huckleberry'cello

Makes 5 to 6 cups

- 1 (750 ml) bottle high-quality vodka

- 1 ½ cups washed wild huckleberries,

- 1 lemon washed

- 1 ½ cups sugar

- 1 cup water

1. Divide the vodka and washed berries between 2 clean glass quart jars with lids.

2. With a potato peeler, peel the zest from the lemon, being sure not to get any white pith. Divide the zest between the jars. (Use the rest of the lemon for another purpose.)

3. Cap the jars and shake well. Let sit at room temperature for 2 weeks, shaking the jars every couple of days. After 2 weeks, bring the sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Boil for 2 minutes and then let cool to room temperature.

4. Using a fine mesh strainer, strain the vodka from the huckleberries and zest into a big bowl to catch every drop! (Be sure to press out all the liquid you can from the berries before you discard them.) Mix the cooled sugar syrup into the strained liquor. Stir to combine. At this point, you can bottle your Huckleberry'cello into fancy bottles or into clean clear wine bottles. Cork and store for up to one year.

To serve: I like to serve the liqueur after dinner in small cordial glasses or on the rocks.

Chef's Note: If you like your liqueur a bit sweeter, increase the sugar to 2 cups.

©2006 by Kathy Casey Food Studios®

Copyright © 2006 The Seattle Times Company

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