Bullace Vodka

Make the most of Autumnal plums with Debbie Hearn's simple-to-make flavoured tipple
Bullace Vodka
  • Rating:
  • Serves: makes approx 1 litre
  • Prep Time: 5 minutes plus 3 months - 1 year infusing time
  • Effort: easy


  • 450 g bullace
  • 170 g white granulated sugar
  • 750 ml bottle medium-quality vodka

Tips and Suggestions

  • The fruit will swell a little in the alcohol, so don't fill your bottle/jar more than half full with fruit before you add the sugar and alcohol.
  • Make more than you need the first year, so you can compare different vintages. This liqueur does improve over time.
  • Some people drain the grog through muslin after a couple of months, to clarify the liqueur and bottle it. If you do you can pour medium sherry on the fruit and start all over again! The latter is fiendish and drinkable within 3 months.
  • Keep your fruit vodka away from the light as this will maintain the colour. Unless it is in a dark green or brown bottle.
  • Every couple of months take a tiny sip. At this time add more sugar if it is too sharp for your taste.
  • Always use sterilized bottles and jars throughout the process.

  • Method

    1. Wash the bullaces well and discard any bruised fruit. Put the fruit in a 1-1.5 litre sterilised jar (you don't need to prick them).

    2. Using a funnel, add the sugar and top up with vodka.

    3. Shake every day until the sugar is dissolved. Store in a cool, dark place until you can resist it no longer (leave for at least three months, but a year is best).

    4. Strain the potion through a muslin or jelly bag after about 3 months and bottle it, leaving it to mature for a further 6 months. Don't leave the straining process any longer than 1 year as the liqueur can be spoilt by leaving the fruit in too long.

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