How To Make Homemade Fresh Strawberry Liqueur

This homemade strawberry liqueur, made with fresh strawberries, is a necessary addition to a homemade liqueur assortment, it adds color and flavor to fruity cocktails and punches or it is served as an after dinner liqueur cold with a drop of lime juice. Its vibrant red color is the perfect addition to delicious cocktails for Valentine's Day. Make your own strawberry liqueur and give it as an edible gift to family and friends

Jump to:

• An Italian family tradition
• Ingredients
• Step by step instructions with images
• For a signature gift, add a professional label and a recipe book to print to your homemade liqueur.
• How to serve it
• My selection of liqueurs
• No risk of botulism
• FAQ
• 📋How To Make Homemade Fresh Strawberry Liqueur

An Italian family tradition

Having a selection of homemade liqueurs to offer after lunch or dinner is one of the most unique Italian traditions.

Fruits or herbs are soaked in 95% alcohol for several weeks to infuse their flavor and healing properties.

Originally used in monasteries to preserve their garden produce, they soon became a popular Italian recipe to make at home and pass on from generation to generation.

Most Italians will have a cupboard full of digestives to offer after a lavish meal, and when they are homemade, there is extra pride from the host and appreciation from the guests.

Liqueur recipes are often a family tradition that has been passed on for generations. It is the opportunity to remember an ancestor, most likely through some amusing memories linked to his/her liqueur-making skills. Homemade liqueurs are always entertaining.

Testing the different flavors, exchanging recipes, commenting on flavors, and what dessert to serve it with carries the evening into a joyful conversation, especially after a couple of shots have been sipped.

For more variety of fruit liqueur: Limoncello, limoncello cream, Nocino, blueberry, concord grape wine fragolino

Ingredients

This strawberry liqueur recipe is very simple, but as with most liqueurs, it does require a couple of months of brewing. So be patient, get started, and you will have a great result.

To make the liqueur, you need these basic ingredients:

• 95% drinkable alcohol: in the USA, you can find Everclear. Another option is to replace the alcohol base with Vodka.
• Fresh strawberries: I wouldn't recommend using frozen ones; after all, liqueurs were invented to preserve fresh fruits. Would you make jam with frozen fruits?
• Granulated sugar: to make the sugar syrup
• Freshwater: if your tap water has a strong unpleasant taste, use bottled water

Also, check the article: Setting up a liqueur workshop

Step by step instructions with images

Brewing the strawberries

The first step for making the strawberry liqueur is to brew the strawberries in alcohol. Here is how to proceed:

1. Rinse the strawberries and remove the stem
2. Place them into a large bowl and liquidize them with an electrical blender.
3. Pour the liquidized strawberries into a canning jar 67 oz - 2-liter capacity
4. Add the alcohol and stir to blend
5. Store in a cool and dark place for 10 days
6. Shake the jar every second day

Adding the syrup

5. After 10 days, make the syrup dissolving the sugar in the water by warming it up on the stove
6. Once the sugar is completely dissolved, remove it from the heat and let it come to room temperature.
7. Once cold, pour the syrup into a 1 gallon glass bottle with a large neck and add the strawberries brewing into the alcohol with a large funnel.
8. Close the bottle and let it rest for another 20 days

9. Shake it regularly every second day
10. After 20 days, filter the strawberries
11. Pour into fancy bottles or small glass bottles with lids
12. Store the liqueur in a cool place to serve it cold

How to serve it

I like to serve this liqueur as a Limoncello, cold from the freezer into a chilled cocktail glass.

Do not worry; the alcohol content is high enough to prevent the liqueur from solidifying in ice, as most store-bought liqueurs would.

As it can be very sweet, I like to add wedges of lemon or lime.

You can also use it to make Strawberry Cosmopolitan, a fantastic strawberry cocktail from Dishes Delish.

This delicious fruity liqueur is a perfect addition to a homemade liqueur collection.

Not only has a gorgeous color and delicious taste. The strawberries' sweet and slightly sour taste cleanses the palate leaving a nice fresh taste after any lavish meal.

This liqueur can also be added to a variety of cocktails, delicious on passion fruit juice punches or offered as an aperitif toned down with tonic water and a drop of lemon juice.

I like to offer it cold after a meal in a margarita glass with a fancy rose ice cube I make with my special Rose Ice Cube Stackable.

I like to add it to my strawberry coulis to make delicious boozy strawberries to serve with a shortcake or pour over vanilla or chocolate ice cream to add a fruity flavor.

My selection of liqueurs

I have already published 7 different types of homemade liqueurs:

• the classic Limoncello
• a creamy limoncello cream
• the nutty Nocino
• a chocolate liquor
• a versatile orange curacao
• natural healing of Licorice liqueur
• Italian eggnog VOV for Christmas
• a Spring violet liqueur
• a blue Blueberry liqueur

Check out the category: Homemade liquors

You can also check out the web story: 9 Homemade Italian Liqueurs

For those of you who like the thrill of the forbidden fruit, try to make Concord Grape Wine Fragolino.

Banned in Europe for commercial use, you can only try it if you make it for personal consumption.

No risk of botulism

Since a reader asked, I would like to reassure everyone who has doubts, this liqueur is not at risk of botulism. This recipe uses Alcohol 95% or vodka 50% of ethanol.

Here is a study that proves botulism cannot grow in Alcohol: "The growth and neurotoxin production (botulism) was delayed by an ethanol concentration of 4% ethanol and completely inhibited by a concentration of 6%".

Effect of Ethanol on the growth of Clostridium botulinum

Botulism is a concern with home canning… not fermentation or infusions of fruits and vegetables. Here is more information about botulism from the USDA Food Safety and Inspection Service:

Clostridium Botulinum

FAQ

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