Black and Red Currant Vodka Infusion
Black and red currants contain vitamin C, though its amount after heating and straining is unknown. The berries give the infusion a bright sweet-tart flavor; erythritol replaces sugar, while fruit carbohydrates move into the liquid.
Soak and rinse the black currants (140 g) and red currants (140 g), removing any stems. Spread the berries on a sieve and let them drain for about 15 minutes.
Place the berries in a clean jar of about 700 ml. Add erythritol (28 g) and vodka (280 g). Close the lid loosely, not airtight.
Sous-vide setting: 65°C for 2 hours in a water bath. Keep the infusion away from open flames. Carefully lift out the jar with oven mitts and allow it to cool completely for about 60 minutes; do not open it while hot.
Once cool, pass the infusion through a fine sieve or filter, transfer it to a clean bottle, and place it in the refrigerator. Serve small portions of about 30 ml: some berry carbohydrates move into the liquid, so the amount depends on the filtered yield.
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