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Read my guest post at Pete Drinks, about tasting Vietnamese rice wine liqueurs at Pho restaurant.

 

Last summer we went strawberry picking. I enjoyed it so much I ended up with far too many strawberries. Some we ate fresh, of course – with and without cream. I made a lot into strawberry jam (though it didn’t set so I have several jars of what I’m calling strawberry sauce for ice-cream!). And some went into strawberry ice-cream.

The rest I decided to make into strawberry vodka, having been inspired by friends’ efforts.

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First, I weighed my hulled and chopped strawberries. I wanted something sweet and rich so I used an equal weight of fruit and sugar. You can use less, of course – as little as half weight of the fruit. My friend recommended using about 1.25 to 1.5 times spirit to weight of fruit. I chose vodka but you can use gin, if you prefer.

With my three ingredients measured out, I divided them between five jars (somwhat approximately, since the jars were different sizes), sealed them tightly and left them in the (dark, cool) larder for just over 6 months.

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For the first few weeks, I shook and turned them once a week or so. After that, I left them untouched.

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By the time I went back to them, the colour had leached out of the fruit and into the vodka. The liquid seemed much more viscous than the original vodka.

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Pete had to help me open the jars; the lids on four of them were jammed on very tight indeed! I strained the contents through muslin straight into a large measuring jug, the easier to then bottle it.

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I deliberately mixed the results of all five jars together as I figured some might be more or less sweet or more or less alcoholic, as I’d not shared the ingredients exactly according to the different jar sizes. I wanted a single finished liqueur.

The results are absolutely fantastic!

I’ve called it a strawberry vodka liqueur rather than just strawberry vodka because it’s really thick and syrupy, very rich and sweet and has a really strong flavour.

We poured it into some saved alcohol bottles to store.

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I didn’t make much as I didn’t realise how fabulous it would be but my plan is to make lots more next strawberry season so that I can share it as gifts for friends.

P.S. The alcohol soaked fruit wasn’t wasted – we had it alongside some home-made lemon posset that evening!

Homemade Strawberry Vodka Liqueur

Strawberries, chopped, hulled and weighed
Sugar (same weight as strawberries)
Vodka (1.25 times weight/volume of strawberries)

  • Combine ingredients and seal into an airtight glass jar.
  • For the first few weeks, shake and turn regularly, to help the sugar dissolve and flavours mix.
  • Leave to mature for at least 3-4 months; the longer the better.
  • Strain through muslin for a clearer finished result.
  • Bottle and enjoy for as long as it lasts!
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