Shared by Sasha Shor
Shared by Sasha Shor
Hrenovuha (Horseradish-Infused Vodka)
Yield: 1 literTime: 20 min + 4/6 days of infusing
Hrenovuha (Horseradish-Infused Vodka)
Yield: 1 literTime: 20 min + 4/6 days of infusingFamily Journey
Kishinev, MoldovaNashville, TN
New York City
This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
This recipe was shared by Sasha Shor. Read more about her family in "The Infused Vodka That Fuels One Cook’s Way Through Burning Man."
Ingredients
- 1 large lemon
- One 5-inch piece fresh horseradish root, cleaned, rinsed, outer layers removed, and cut into thin ribbons (discard the inner core)
- 1 liter of good quality vodka
Note: Both the lemon and the horseradish can be ribboned and made into strips with a sharp potato or Y-Peeler.
Preparation
Step 1
Using a vegetable peeler or a sharp paring knife, remove the zest of the lemon in wide strips, leaving the white pith behind. If some strips still have a lot of pith left on them, which will be bitter, slice off as much of it as possible with a sharp knife.
Step 2
Push the lemon zest and horseradish ribbons into a clean 1-liter bottle (use one that you can seal tightly). Using a funnel, pour the vodka into the bottle until it is full. Seal the bottle and put it in a dark spot at room temperature, such as a cupboard or liquor cabinet. After 1 or 2 days, gently shake the bottle to redistribute the peel and horseradish.
Step 3
Let the vodka infuse for another 2 or 3 days and taste it. If you like the flavor, transfer the bottle to the freezer and keep it there for storage. If you prefer a bolder flavor, reseal the bottle and allow it to infuse for 2 more days, then transfer to the freezer.
Step 4
Serve the vodka very cold, preferably after freezing it for at least 6 hours or overnight.
