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||
- Enough strawberries to fill a preserving jar/wide necked bottle
- Caster sugar
- Vodka or gin
- Hull enough perfect strawberries to fill a preserving jar or wide necked bottle.
- 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.
- Seal and keep in a cool dark spot for 3 to 6 months. Strain thru muslin and re-bottle. ENJOY!!
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