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Irene’s Strawberry vodka liqueur recipe

label on a gin bottle

Gin label

I’ve had a few emails asking for a recipe for strawberry liqueur. I haven’t made it myself but Irene shared her recipe in the comments on our post Two recipes: Wild Damson Gin and Sloe Gin recipes. This is the most visited post on our blog. The credit crunch has seen an upturn of visits too. And why not? There’s nothing like the distraction of homemade grog when times are getting tough.

I spent a couple of hours analysing the jungle of srawberry liqueur recipes on the internet but always Irene’s recipe sounded best. I did find a very useful thread on the chowhound forum for making a wide range of fruit liqueurs

Making fruit liqueurs can be as much fun as the tippling. Salting away the jar to mature is a good idea. Most of the other recipes that I found are ˜mature’ within three weeks!

Generally, I’ve found that fruit liqueurs are best left for at least six for the fruit to really do it’s stuff (with the exception of blackberry gin and vodka where the fruit should be strained after three months and the grog left to mature for as long as you have the patience). If you leave soft fruit in the alcohol for longer than six months you run the risk of spoiling your liqueur, which can take on a woody taste.

Without the fruit, all grog benefits from a long maturation process And the boozy fruit can be used to perk up fruit salads, crumbs and tarts. Be wary if children are sharing your meals as these fruits are strongly alcoholic.

Try and find green bottles to mature your liqueur. This will keep the bright colour of the grog and this is why red wine is stored in brown or green bottles. If only clear glass bottles are available cover them with a tea cosy of brown paper to keep out the light. Always sore your liqueurs somewhere cool.

Irene’s Strawberry liqueur recipe
Recipe Type: Liqueurs
Author: Irene
Prep time: 20 mins
Total time: 20 mins
  • Enough strawberries to fill a preserving jar/wide necked bottle
  • Caster sugar
  • Vodka or gin
  1. Hull enough perfect strawberries to fill a preserving jar or wide necked bottle.
  2. Prick each berry a few times with a cocktail stick and pop into jar or bottle. Add caster sugar to come about a third of the way up the jar and top up with vodka or gin.
  3. Seal and keep in a cool dark spot for 3 to 6 months. Strain thru muslin and re-bottle. ENJOY!!

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  1. looks fab can you use frozen strawberries if so how joi

  2. Looks like I’m a little late to this but I’ll be starting this recipe this weekend. I am curious if you get any “off” taste from the strawberry seeds sitting in this solution for this length of time. The reason I ask is that another recipe I’ve begun only calls for letting them sit in vodka for 2 weeks, straining, and then adding simple syrup before further aging.

    Really love your site!

    • Fiona Nevile

      Hi Chris

      No the seeds don’t give the strawberry liqueur an off taste. There are so many different recipes around.
      I’d love to hear what the two weeks seeped liqueur tastes like – do pop back and let us know :)

  3. You can’t go wrong. don’t worry about exact quantities, just follow the general instructions.
    I made it last year and it is so delicious – just about to bottle this year’s, just in time for christmas.

  4. Hi,
    Can anyone give exact proportions of this recipe that has worked for them? Would like to try it soon but would be a waste if it went wrong? Thanks!

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