0.5 L vodka
1/4 C sweet smoked paprika (pimenton)
Combine in a large, plastic freezer bag, squeezing out as much air as possible. Heat water in a large saucepan and place bag in water for 10 min, keeping the water temperature around 145-150 degrees F. Remove bag and place in an ice bath.
Because it’s such a fine powder, this mixture is a pain to filter. I’ve had best luck with a French press, though it’s still plenty grainy. Mixed with juice, you can’t really tell though.