Strawberry Brandy Recipes

BRANDIED STRAWBERRY SAUCE

Brandied Strawberry Sauce image

Came out as a result of the RSC #11 contest. This didn't have the required number of ingredients, but I liked the taste. Good with pound cake, ice cream, french toast or whatever you like. Needs to cool before using and keep refrigerated.

Provided by Kim127

Categories Sauces

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons honey
2 tablespoons orange juice
3 tablespoons brandy
2 cups strawberries, hulled and quartered
1 teaspoon cornstarch

Steps:

In a small saucepan, heat honey, orange juice and brandy to boil. Reduce heat and add strawberries.
Simmer for 10 minutes.
Stir in corn starch.
Remove from heat and let cool. Refrigerate before use.
Use as a topping.

Nutrition Facts : Calories 61.1, Fat 0.1, Sodium 0.9, Carbohydrate 10.4, Fiber 1, Sugar 8.4, Protein 0.4

STRAWBERRY BRANDY

Strawberry Brandy image

Posted in reply to a message board request for "Fruit Liqueur/Brandy." Note:Use only fully ripened, unblemished fruit. Cooking time = fermenting time

Provided by Dee514

Categories Beverages

Time P4m28DT15m

Yield 1 Quart

Number Of Ingredients 3

Ingredients

4 cups fresh strawberries, washed,stems and hulls removed and crushed
1 1/2 cups granulated sugar
1 (750 ml) bottle vodka or 1 (750 ml) bottle brandy

Steps:

Use only fully ripened, unblemished fruit.
Wash and remove stems/hulls.
Chop and mash fruit.
Place in a plastic container or large glass bottle.
Dissolve sugar in the vodka or brandy.
Pour over the fruit.
Cover and let sit in a cool dark place for 4 to 6 months.
Strain out the fruit and bottle.
Your fruit brandy is ready to drink!

Nutrition Facts : Calories 2982.9, Fat 1.7, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 344.2, Fiber 11.5, Sugar 326.6, Protein 3.9

JENNIFER MCLAGAN'S SIMPLE STRAWBERRY ICE CREAM WITH BRANDY SNAPS

Jennifer Mclagan's Simple Strawberry Ice Cream with Brandy Snaps image

Provided by Food Network

Categories dessert

Time 8h25m

Yield 2 cups ice cream/1 dozen snaps

Number Of Ingredients 11

Ingredients

2 cups sliced ripe strawberries
1/2 cup sugar
1 tablespoon lemon juice
Pinch salt
1 cup cream
1 cup whole strawberries, finely diced
1/4 cup butter
2 tablespoons sugar
2 tablespoons golden syrup
2 teaspoons brandy
1/4 cup flour

Steps:

For the ice cream: Puree the sliced berries, sugar, lemon juice and salt. Strain to remove seeds. Heat the heavy cream just to the boiling point and pour over the puree. Stir to combine, and chill overnight. Freeze the next day in an ice-cream machine, folding in the finely diced berries just at the end. Transfer to a container and freeze until firm.
For the brandy snaps: Preheat the oven to 350 degrees F. Lightly butter a baking sheet.
Melt the butter, sugar and syrup together in a saucepan. When it starts to bubble, remove from the heat and beat in the brandy and flour.
Using a teaspoon, place 6 spoonfuls, well apart from one another, on the baking sheet. Bake until flat and golden, 5 to 7 minutes. Let cool on the sheet just until they are firm enough to move, but still pliable (a matter of seconds). Shape over a rolling pin, or simply leave flat. Carry on with baking the second batch.
Serve a grand spoonful of ice cream with a crispy brandy snap!

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Rinse the strawberries with clean water: this will reduce the potential of an infection from wild yeast or bacteria on the fruit.
Remove the green tops from the strawberries: the green tops can add bitterness to the mash.
Blend the strawberries once the tops have been removed- be careful to remove all rotten berries.
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The Strawberry mash should have a specific gravity reading around 1.024 which would yield around 3.5% ABV.

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