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Elderflower & gooseberry vodka

Elderflower & gooseberry vodka

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 48 hrs infusing
  • Easy
  • makes 700ml

Add a shot of this fruity, fragrant infused vodka to a cocktail or serve simply with lemonade or tonic water

  • Freezable
  • Gluten-free
Nutrition: per 25ml
low infat0g


  • 300g gooseberries
  • 20 elderflowers heads, flowers picked and stalks discarded
  • few strips lemon peel
  • 700ml bottle good-quality vodka
  • 350g golden caster sugar


  • STEP 1

    Divide the gooseberries between two 1-litre jars and very lightly bruise with the handle of a wooden spoon. Add the flowers, top with the lemon peel and pour over the vodka. Submerge the elderflowers with a circle of baking parchment and seal with a lid. Leave to infuse for at least 48 hrs or up to 1 week.

  • STEP 2

    Once infused, line a sieve with kitchen paper and set over a large bowl. Pour in the vodka, then discard the strained berries and flowers.

  • STEP 3

    Tip the sugar into a pan with 350ml water and gently heat until the sugar has dissolved. Turn up the heat, bring to a simmer and cook until syrupy and reduced by half – about 10 mins. Cool to room temperature, then add 100ml to the elderflower liquor. Stir well and taste, adding more until you are happy with the sweetness.

  • STEP 4

    Decant the vodka into bottles and store in a cool, dark place. It will keep for years, but the flavour will diminish after a year.

Recipe from Good Food magazine, May 2016

Goes well with


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A star rating of 4.5 out of 5.2 ratings

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