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Recipe by olive magazine

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1. Put the 350g raspberries, strawberries, lemon zest and caster sugar in a bowl and crush with a potato masher. Add the vanilla pod, mix well and leave for 2 hours until the fruit starts to become really juicy.
2. Cover the fruit with the vodka, mix well, cover and chill for at least 3 days, or until needed.
3. Strain the vodka through a fine mesh sieve then decant into a clean bottle. Pour a measure of the vodka into a tall glass, add a few fresh raspberries, blueberries and the slices of nectarine. Top up with chilled cava or soda and ice to serve.

Per serving (with cava)

425 kcalories, protein 2.6g, carbohydrate 44.7g, fat 0.4 g, saturated fat 0g, fibre 3.5g, salt 0.04 g

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• Midshipman

  10 November 2009

  Midshipman rated this recipe

  

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• Midshipman

  18 November 2009

  Midshipman commented on this recipe

  made this for a party i had, tastes fabulous but do be careful if you use any more alcohol - its potent stuff! we found asti spumanti took the edge off the vodka

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Ingredients

• 350g raspberries
• 800g strawberries , trimmed and quartered
• 1 unwaxed lemon , zested
• 200g golden caster sugar
• 1 vanilla pod , halved
• 70cl bottle vodka
• 150g raspberries
• 150g blueberries
• 2 nectarines , cut into slivers
• 1 bottle cava or soda water

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 30 minutes plus macerating

Ingredients

• 350g raspberries
• 800g strawberries , trimmed and quartered
• 1 unwaxed lemon , zested
• 200g golden caster sugar
• 1 vanilla pod , halved
• 70cl bottle vodka
• 150g raspberries
• 150g blueberries
• 2 nectarines , cut into slivers
• 1 bottle cava or soda water

Per serving (with cava)

425 kcalories, protein 2.6g, carbohydrate 44.7g, fat 0.4 g, saturated fat 0g, fibre 3.5g, salt 0.04 g

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