Homemade Strawberry Liqueur

Equipment

• 1-Quart Glass Mason Jar (with a tight-fitting lid)
• Fine-Mesh Sieve or Nut Milk Bag
• Cheesecloth (for double straining)
• Medium Stainless Steel Saucepan
• Sterilized Glass Bottles (for long-term storage)
• Funnel

Ingredients

For the Strawberry Infusion Base

• 1 lb (450g) Fresh Strawberries (rinsed, hulled, and quartered)
• 1 ½ cups (360ml) Vodka (80 proof / 40% ABV) or neutral grain alcohol
• ¼ cup Granulated White Sugar (for initial maceration)

For the Cream Liqueur Syrup Base

• 1 cup (240ml) Heavy Cream (minimum 36% milk fat)
• 1 cup (240ml) Whole Milk
• ¾ cup (150g) Granulated White Sugar
• 1 tsp Pure Vanilla Extract (or 1 vanilla bean, split)
• Pinch of Fine Sea Salt

Instructions

Step 1: Macerate and Infuse the Strawberries

1. Prepare Fruit: Rinse strawberries thoroughly in cold water, hull the green stems, and chop into quarters.
2. Combine: In a clean 1-quart glass mason jar, place the chopped strawberries and sprinkle with ¼ cup of granulated sugar. Stir gently to coat.
3. Add Spirits: Pour the vodka over the strawberries, ensuring all fruit is fully submerged under the alcohol.
4. Infuse: Seal the jar tightly and store it in a cool, dark place (such as a pantry or cupboard) for 3 to 5 days . Shake the jar gently once daily to help draw out the natural juices and deep red color.

Step 2: Strain the Strawberry Extract

1. Line a fine-mesh strainer with a double layer of cheesecloth and place it over a large glass measuring cup or bowl.
2. Pour the strawberry-vodka mixture through the strainer.
3. Allow liquid to drain completely without forcefully squeezing or pressing the fruit pulp, which can make the liquid cloudy.
4. Discard or repurpose the alcohol-soaked strawberries (great for topping ice cream!).

Step 3: Prepare the Cream & Sugar Base

1. In a medium stainless steel saucepan, blend together the heavy cream, whole milk, ¾ cup sugar, and a pinch of fine sea salt.
2. Heat the mixture over medium-low heat , stirring continuously with a silicone spatula or whisk until the sugar is completely dissolved.
3. Crucial: Bring the mixture just to a gentle simmer (around 175°F / 80°C). Do not boil , as boiling can cause the dairy proteins to break or curdle.
4. Stir in the pure vanilla extract and remove the saucepan from heat.
5. Allow the cream base to cool completely to room temperature (about 30–45 minutes).

Step 4: Combine, Bottle, and Rest

1. Once the cream base is completely cool, slowly pour the strained strawberry spirit into the saucepan while whisking gently until fully emulsified into a silky pink liqueur.
2. Place a funnel over your sterilized glass bottle(s) and pour the liqueur in.
3. Seal tightly and place in the refrigerator for at least 24 hours before serving to allow the flavors to harmonize fully.

Nutrition

Calories: 135 kcal — · Protein: 0.8 g 2% · Fat: 5.2 g 7% · Carbohydrates: 14.5 g 5% Dietary · Saturated Fat: 3.2 g 16% · Fiber: 0.4 g 1% · Sugar: 13.8 g — · Sodium: 18 mg 1%