Dogwood Berry Vodka Infusion
Dogwood berries contain vitamin C, though the amount remaining after heating is unknown. They give this infusion its ruby color and distinct tart, astringent flavor; erythritol replaces sugar.
Briefly soak the Cornelian cherries (400 g) in a weak sodium-bicarbonate solution, then rinse thoroughly, dry, and prick each berry with a toothpick. Place them in a clean heatproof jar, add erythritol (40 g) instead of sugar and the vodka (450 g).
Close the lid loosely, not airtight. Sous-vide setting: water bath, 60°C for 2 hours. Alcohol is flammable; do not use an open flame. Carefully lift out the jar with oven mitts and let it cool completely before opening.
Strain through a fine sieve or filter and transfer to a clean bottle. Refrigerate; room-temperature shelf storage has not been established for this recipe. Serve small portions of about 30 ml because some dogwood carbohydrates pass into the liquid. The source also mentions a second extraction without quantities, so only the complete first infusion is included here.
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