How long should white currants, vanilla, lemon zest and pink peppercorns infuse in vodka?

Expanded Explanation

White currants can remain in the vodka for the full 21-day infusion because their flavour is delicate and develops gradually. Lightly crushing only part of the fruit encourages extraction without releasing too much pulp or pectin. Keep the jar in a cool, dark place and gently turn or shake it every few days. The berries may lose colour and soften during maceration, which is normal, but they should remain fully covered by vodka throughout the process.

The lemon zest and pink peppercorns should be monitored more closely than the fruit. Begin tasting after seven days. If the citrus becomes bitter or the peppercorns start to dominate the floral currant aroma, remove those ingredients with clean sterilised tongs and allow the currants and vanilla to continue infusing. Thin zest without white pith is usually safe for 14–21 days, while four lightly crushed or whole peppercorns normally remain subtle.

The vanilla may stay in for the full period, although a particularly large or fresh half pod can become more prominent than expected. Taste again around day 14 and remove it if the liqueur already has sufficient warmth and roundness. Do not add sugar, honey or lemon juice during maceration, as sweetness makes it harder to judge extraction. Add them only after straining and filtering, when the fruit, spice and citrus intensity can be assessed accurately.