Damson Vodka

Deliciously decadent damson vodka, infused with fabulous fruit from the garden or hedgerow. A tempting twist on a traditional classic, it’s wonderful for sharing and cheap and easy to make. This homemade damson vodka recipe couldn’t be any easier. All you need is three ingredients and time.

Damson Vodka

Infusing alcohol with autumn fruit is always so satisfying – preserving a taste of that wonderful hedgerow harvest for later, and knowing that you will have a delicious liqueur to share with friends and family, whether it’s by a winter fireside or in mixed drinks on a summer lawn.

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While gin is more traditional, vodka makes a great base for this type of drink. It’s inexpensive and fairly neutral in flavour, so we have been experimenting with it more and more. This damson vodka is delicious and economical, so why not indulge yourself?

There is very little effort involved in making my damson vodka recipe and very little hands-on time. You just need a bit of patience while the drink matures. To make the best damson vodka, allow a year for it to develop then and a few more weeks once decanted.

Don’t worry. It will be worth the wait.

How to identify damsons

If you don’t have a damson tree, then you either need a helpful greengrocer or a source of wild damsons for your damson vodka.

It doesn’t make much difference whether you use wild or cultivated damsons, though the wild type, known as bullaces, are smaller, rounder and more tart.

If you are gathering wild bullaces, don’t confuse them with sloes, the fruit of the blackthorn tree (Prunus spinosa). They are small but not as small as sloes, and similar in colour and bloom. If you are at all unsure, look out for thorns on the tree. Blackthorns have thorns but damsons don’t.

As always, try to pick from a tree that is away from major roads and choose fruit that is high enough not to have attracted the attention of passing animals. When foraging, make sure you have permission from the landowner.

When to pick damsons

You can harvest damsons from August through October. If you are picking them to cook, wait until they start to soften slightly. For this damson vodka recipe, however, it won’t matter if they are a bit firm.

I like to pick a few at a time when they are ripe and freeze them, topping up the bag until I have enough.

Damson vodka ingredients

• Damsons – fresh or frozen

• Vodka – Don’t waste money on expensive vodka. It needs to be drinkable but nothing fancy

• Sugar – Again, nothing fancy. Just granulated white sugar

Do you need to prepare the damsons?  

I’ve tested this with both damsons and sloes and it makes no difference to either!

It is traditional to prick sloes with a needle before making sloe gin, or to freeze them so that the skin splits. Some people would do the same with damsons. However, I have found that there is no difference in results if either of these steps are missed, and you simply add whole fruit.

The three jam jars shown above are made with, from left to right, untouched, pricked and frozen sloes. As the photo shows, there is no difference in results after one month’s infusion.

Just pick over your damsons and remove leaves, twigs and any mouldy or damaged fruit. If you can’t make your damson vodka right away, there’s no harm in freezing the fruit. You needn’t wait until the fruit has defrosted before starting to make vodka.

How to make damson vodka

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Before you start – Check the damsons, removing any leaves, and discarding any damaged fruit.

Step One – Put damsons in a larg jar with a reliable seal and plenty of space. Choose one with a wide neck, as you need to be able to get the fruit in easily (especially if you are using frozen fruit) and then get it out again once you have finished. Remember that it is harder to get the damsons out than in and choose a suitable jar!

Add the sugar and vodka.

Helen’s Fuss Free Tip

With frozen damsons, you will get lots of condensation on the outside of the container as they defrost. Stand on a tray or plate to catch the drips.

Give the jar a good swirl once a day until all the sugar has dissolved. I find swirling better than shaking, as not all seals cope with shaking! Keep the jar accessible until the sugar has dissolved. I find a corner of the kitchen counter is perfect.

Step Two – Once the sugar has dissolved, the vodka will be a pale scarlet. Put it in a cupboard and forget about it for 3 months or so, leaving the damsons in the jar.

Step Three – Allow your damson vodka to infuse for at least three months, by which point it should be a deep red colour. I prefer to leave it for about a year.

Step Four – Strain the vodka through a sieve, jelly bag or muslin cloth. Seal the liquid in a clean bottle.

You can enjoy it immediately, but it is even better if you let it mature further for about six months. It keeps well for up to five years or so, but does lose some of the flavour over time. Drink and enjoy. 

How to use your leftover damsons

This damson vodka recipe comes with a delicious bonus ingredient – leftover vodka-soaked fruit! Don’t allow it to go to waste. Put the damsons in a jar, cover with a medium sherry and leave for a secondary infusion for 6 weeks. Or try one of these uses:

• Add to the fruit when making blackberry or apple jelly.
• Fill the cavity of a pheasant or goose when roasting.
• Tie into a muslin cloth and add to the pot when making mulled wine.

Hints, tips & variations

• Adjust the sugar to taste – Check it before you put it aside to mature. You can add more (and spend a few more days swirling), but you can’t take it out, so go carefully.  
• If you experiment with the quantities, write down what you used on a label and stick it to the bottle. It is just so frustrating to make the best batch ever and have no idea of the recipe you used.  
• You can save the infused damsons for all sorts of things, but don’t be tempted to reuse them for another batch of vodka. It doesn’t work and is a waste of vodka, sugar and time!  
• Experiment with a few spices. I usually do this in a small bottle when testing. A little goes a long way so be very cautious at first. Star anise, cardamom or cinnamon are popular additions. 
• Don’t use fancy vodka for this damson vodka recipe – use a simple but palatable vodka and allow the fruit to shine.
• Three months will do, but steeping the fruit for six months to a year is better to maximize the flavour. Ideally, leave it for few months more after rebottling the finished vodka.
• Damson vodka can be mixed with prosecco for a Christmas treat or added to mulled apple juice or cider. It is also delicious in a long summer drink with tonic water or lemonade and lots of ice – if you have any left, that is. 

FAQs

More homemade liqueurs and infusions

• Damson Gin – deliciously traditional

• Sloe Gin – this British classic is so much better when homemade.

• Rhubarb and ginger gin – pretty pink and so so delicious.

• Toffee Vodka – this popular flavoured vodka uses just two ingredients and is so easy to make at home.

• Christmas Gin – All the flavours of a Christmas pudding makes this infusion perfect for presents.

• Christmas Vodka – rich spiced vine fruits and ready in less than a week!

• Cranberry Gin – Jewel coloured cranberry and orange gin – perfect for Christmas sipping!

• Bramble Whisky – packed with blackberries and sloes, this is an ultimate winter warmer.