How to make
Anyone can make homemade liqueurs as long as they follow the following rules:
The fruits that will be used for this purpose must be well-ripened, healthy and aromatic.
Water and sugar must be absolutely pure. If you cannot get distilled water, then use table, filtered or spring water. Chlorinated water is not suitable.
The alcohol must also be pure. In case you use brandy, it should be strong but without flavors. Its characteristic fruity specific aroma will prevail over the taste of sweet and aromatic strawberries.
We clean the fruits from the stems and wash them well, being careful not to break their integrity.
We put the small, divinely aromatic forest fruits whole in a glass bottle with a wide mouth or a three-liter jar.
Cut the strawberries in half and add them to the dish.
Pour the vodka until it covers the fruit. We cover the glass container with aluminum foil.
I put it in a cupboard for 4 to 6 weeks. I do not keep alcohol extract in the sun. Here the weather is hot and fermentation is induced.
From time to time we shake the jars with the fruits and put them back in the cupboard.
Strain the extract through a strainer and then filter through a cheesecloth.
Boil the water and sugar syrup until the liquid becomes clear.
After it has cooled, we mix it with the remaining spirit and add it to the strawberry extract.
We pour the liqueur into suitable bottles, which we close up well.
We put them in a dark and cool place. The longer the strawberry liqueur ages, the better and fuller it becomes.
