This recipe, for those who are wondering, isn’t healthy, low-fat, gluten-free or low-sugar. I mean, it’s vodka made from jelly beans, so. But with Easter just a few days away, I knew I had to share it. Because what’s better than vodka and candy, mixed together? It’s exactly what I’d like to find hiding in my Easter basket.
Infusing vodka is actually really easy. It doesn’t require any sort of fancy equipment. In fact, all you need is a mason jar, candy and some vodka. Really, it’s that simple. Then after mixing, you let it sit, fester (that sounds gross, but I’m too tired to think of another word) and infuse for about 2 days. Then you strain and are left with a gorgeous bright liquid that tastes like pure candy heaven.
To start with, pour about 1/4 cup of jelly beans into mason jars.
Then pour about 1/2 cup of your favorite vodka over the beans. I used Purity , which is a new favorite of mine. It’s so crystal clear and smooth, it tastes almost better than the very expensive brands.
Then you screw the top on and let it sit for 48 hours to really infuse. You could probably do it in 24 – 36 hours, but it won’t be as sweet and may be really strong still.
Then pour the vodka through a wire mesh strainer to remove the beans and the extra sugar particles.
And then you’re done! It’s that easy guys, it really is. In fact, it’s a really fun gift idea for your adult friends and family on Easter. Imagine how happy everyone would be to find jelly bean vodka in their baskets! In mason jars! Now, your next question, how on earth do you drink this? Well, if you’re bold, you can sip it on its own since it is sweet and tastes like candy. If you can’t stomach straight vodka, add a few splashes of champagne to make a fun spritzer. My new favorite cocktail right now is the pink jelly bean vodka, champagne and a twist of lemon, it’s INSANE.
So there you have it, the easiest homemade vodka on the planet. Plus, it’s quite pretty don’t you think? Just make sure the kids don’t think it’s for them!
Yields about 2/3 cup (two different flavors).
Prep time: >10 minutes
Infusing time: 48 hours
1/2 cup jelly beans (I used two different flavors)
1 cup vodka
2 mason jars with lids
Pour 1/4 cup of each flavor jelly bean into sterile mason jars. To keep the flavors the best, don’t mix the colored jelly beans.
Then top the jelly beans with 1/2 cup of vodka. Screw the top back onto the jars and place in room temperature. Let sit for 48 hours.
Once infused, strain the jelly bean vodka into another jar to remove the jelly beans and the extra sugar. Serve with your favorite champagne or sip on its own!