Scrumptious Strawberry Liqueur Recipes

HOMEMADE STRAWBERRY LIQUEUR 2 WAYS

Steps:

• In a large jar that closes tight add the sliced strawberries and cover with the vodka. (stir to combine). Place in a dark cupboard or closet for 20 days, twirl the jar to mix every 2 days.
• After the 20 days has passed make the syrup, in a medium pot add the sugar and water over medium heat bring to a boil, stirring often, lower heat and cook for 8-10 minutes. Remove from heat and let cool completely.
• Strain the alcohol from the strawberries into a clean jar or bottle with a tight fitting lid. Add the cooled syrup and stir to combine. Close the jar and refrigerate for 2 days before serving. Can also be stored in the freezer.
• After the 20 days has passed make the cream syrup, in a medium pot add the sugar, milk and cream, stir to combine, bring the mixture to a boil, lower heat and simmer 1 minute, then remove from heat and let cool completely.
• Strain the alcohol from the strawberries into a clean jar or bottle with a tight fitting lid. Add the cooled cream mixture and stir to combine. Close the jar and refrigerate for 1 day before serving. Enjoy!

SCRUMPTIOUS STRAWBERRY LIQUEUR

Steps:

• Crush strawberries and sugar together in a bowl.
• Let stand for about 1 hour.
• Transfer to a clean 2 L container and add vodka, water, lemon zest, orange zest, and lemon juice.
• Cover and let stand in a cool, dark place for 2 days, shaking frequently.
• Use a fine-mesh strainer to strain out solids.
• Discard.
• Transfer liqueur to clean container, cover and let stand for 1 week.
• Rack or filter into final container.
• Age for at least 1 month before serving.
• Yield: 1 litre.
• Tip: Strawberries are easily bruised and mould quickly.
• When making cordials with strawberries, it is important to use only fresh, ripe, unbruised fruit.
• If berries have green tips or bruises, cut off these parts before using.

STRAWBERRY LIQUEUR

Steps:

• In a quart jar, add strawberries, 1 cup sugar, and vodka. (I use frozen berries as the freezing process breaks down the cell walls, allowing you to get more juice).
• Seal jar tightly, and place in a dry, dark place for about 2 weeks.
• After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the berries, getting as much juice from the berries as possible.
• In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved.
• Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.