Black Chokeberry Vodka Infusion
Minimal ingredients and effort, but what a flavor! Black chokeberry in vodka is slightly tart and very berry-forward. It’s easy to drink and doesn’t smell strongly of alcohol. It’s a favorite among many garden growers and hosts - aronia is hardy, prolific, and almost everyone makes an infusion from it.
Updated : 03 March, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Black rowan
0.5 liter
Vodka
250 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make black chokeberry vodka infusion? Easy and simple - probably why it’s so popular! Use good-quality vodka. You can also use other spirits. Aronia ripens in early autumn, but don’t rush: protect it from birds and wait for the first frost. After frost, the berries become juicier and less astringent. If you harvest before frost, freeze the berries for 24 hours. Freezing reduces bitterness and astringency.
Step 2
Remove berries from the stems. Sort them, removing twigs and leaves. Keep only whole, good-quality berries. Discard dried, underripe, or pecked berries.
Step 3
Rinse thoroughly under cool running water (gentle stream). Let the water drain. Spread the berries on a perforated tray to dry, or leave them longer in a colander.
Step 4
If the berries are firm and tough, lightly crush them. You can do this right in the jar, but a wide plate is convenient so you can see each berry. If the berries were frozen, they’ll be much softer - this step can be skipped if you prefer. Important: press just enough for the berry to split but remain mostly intact. Then the infusion stays clear and won’t need multiple filtering stages.
Step 5
Transfer the berries to a jar and pour in enough vodka to cover them completely by 1.5-2 cm (about 1/2–3/4 inch). Top up if needed.
Step 6
Add all the sugar right away, close the lid tightly, and shake well (or swirl) until the sugar starts dissolving. Leave on the counter for a couple of hours, mixing a few more times. Then move the jar to a dark place at room temperature or slightly cooler - ideally a pantry. Infuse for 2 months. Shake regularly for the first 2-3 days, then once a week, without opening the jar. This is the longest step - be patient!
Step 7
Use clean containers, preferably glass. For small batches, a 2-3 liter (2-3 quart) jar works well.
Step 8
After 2 months, strain the infusion through several layers of cheesecloth, even if you used whole berries. The drink will be clear and a beautiful deep berry color. Pour into bottles and refrigerate (or keep in a cool place) for 2-3 days to let the flavor settle. The longer it rests, the brighter the taste and aroma.
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