VODKA MIX RECIPE RECIPES

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HOMEMADE RASPBERRY VODKA RECIPE - BBC GOOD FOOD



Homemade raspberry vodka recipe - BBC Good Food image

Learn how to infuse your own flavoured spirit to give as a homemade gift or mix into cocktails

Provided by Miriam Nice

Categories     Cocktails, Drink

Total Time 30 minutes

Prep Time 30 minutes

Yield Makes just over 1 litre

Number Of Ingredients 4

500g raspberries
250g white caster sugar
2 vanilla pods , split down the centre
1l vodka

Steps:

  • Sterilise a 1.5 litre preserving jar (see tip, left). Tip the raspberries, sugar and vanilla into the jar.
  • Pour half the vodka into the jar. Seal the lid, then turn the jar upside down and give it a good shake to evenly distribute the sugar. Remove the lid and add the remaining vodka.
  • Ensure the jar is sealed and store in a cool dark place, turning/shaking once a day for the first week. After 2-3 weeks you can strain the vodka through a sieve lined with coffee filter papers or a clean kitchen cloth. Pour the vodka back into mini bottles and label. The vodka will keep its pink colour for a few months, but will be drinkable for 2 years.

Nutrition Facts : Calories 51 calories, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 0.1 grams protein

PENNE ALLA VODKA RECIPE | EPICURIOUS



Penne alla Vodka Recipe | Epicurious image

A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.

Provided by Lidia Bastianich

Yield 6 servings

Number Of Ingredients 11

Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)
  • Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
  • Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
  • Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.

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HOMEMADE RASPBERRY VODKA RECIPE - BBC GOOD FOOD
Learn how to infuse your own flavoured spirit to give as a homemade gift or mix into cocktails
From bbcgoodfood.com
Total Time 30 minutes
Category Cocktails, Drink
Cuisine British
Calories 51 calories per serving
  • Ensure the jar is sealed and store in a cool dark place, turning/shaking once a day for the first week. After 2-3 weeks you can strain the vodka through a sieve lined with coffee filter papers or a clean kitchen cloth. Pour the vodka back into mini bottles and label. The vodka will keep its pink colour for a few months, but will be drinkable for 2 years.
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PENNE ALLA VODKA RECIPE | EPICURIOUS
A generous dash of crushed red pepper cuts through the sweet, rich tomato-cream sauce of this Italian-American classic.
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Reviews 3.4
  • Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.
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