Strawberry-Infused Vodka is one of those things you don’t know you need, until you make it and drink it.
Then you need it. Oh yeah, you need it.
It tastes like the reddest, ripest, most delicious strawberry you ever want to meet, with a little adult kick to it!
I snagged the basic recipe from Sean Timberlake of Punkdomestics.com, a great website for modern canners and preservers. He posted it on the website of food God David Leibovitz, who says he drinks it straight from the freezer. Author Sean drinks it over ice.
You could use it like an unsweetened syrup to dribble into sparkling wine for a kir royale. Or with club soda or mineral water. I tweaked it just a tiny bit with some vanilla bean and peppercorns and orange peel. Suit yourself.
It’s easy to make. It just takes a few days, and patience. Delayed gratification will be worth it.
Recipe: Strawberry-Infused Vodka
Summary: Intensely flavored, jewel-colored strawberry vodka to drink chilled straight up, over ice or as a sparkling beverage.
- 3 cups vodka (or 1 750ml bottle)
- 2 pints (about 1 1/4 pounds) strawberries, organic or unsprayed
- 20 peppercorns
- 1 vanilla bean, split in half
- 1 strip peel from an organic orange
- Rinse, hull and quarter the strawberries and place them in a glass container with lid.
- Add vodka and all other ingredients, stir and cover.
- Store in cool, dark place (such as a kitchen cabinet) for 3-7 days. Swirl once a day. After 3-7 days, strain with a colander or cheese cloth. For super clear result, strain again through coffee filter. (I did not strain because I liked the vanilla bean seeds in it.)
- Store in a bottle in the refrigerator.
- Use wisely — straight up well chilled, or over crushed ice, or in a glass of sparkling wine or Champagne for a kir-like drink, or in sparkling water. Maybe over ice cream?
Preparation time: 10 minute(s)
Number of servings (yield): 8-10
Culinary tradition: USA (Nouveau)