Laun/Pruett Recipe Collection
Huckleberry cello from Seattle Times

1 (750 ml) bottle high-quality vodka
1 1/2 cups washed wild huckleberries,
1 lemon washed
1 1/2 cups sugar
1 cup water

Makes 5-6 cups

1. Divide the vodka and washed berries between 2 clean glass quart jars with lids.

2. Zest a lemon making sure you don't get the white pith. Divide zest between two jars.

3. Cap the jars and shake well. Let sit at room temperature for 2 weeks, shaking the jars every couple of days. After 2 weeks, bring the sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Boil for 2 minutes and then let cool to room temperature.

4. Using a fine strainer, strain vodka mixture catching every drop. Solids will remain in the strainer. Press all the liquid you can from the berries before you discard them. Mix the cooled sugar syrup into the strained liquor. Stir to combine. Bottle it in fancy bottles! Cork and store for up to one year.

May be served as an after dinner liqueur in small cordial glasses or on the rocks. If you like your liqueur a bit sweeter, increase the sugar to 2 cups.

Recipe Contributed by Robin Watts