Infusing vodka seems complicated, right? You’ll be surprised how easy it is! When you take super ripe strawberries and let them sit in vodka for a few days, you get something UTTERLY delicious. The berries let out all of their bright red juices RIGHT into the vodka. You end up with a vodka that smells and tastes like strawberry perfume. Think Strawberry Shortcake meets booze! It also transforms the clear liquid into the shade of my favorite childhood treat- a cherry Slurpee. Summer perfection!
The only problem you’ll face with this Strawberry Vodka is that goes down a bit too easy…especially on a HOT HOT day. That could be fun if you have some sprinklers to run around in. Adults in a kiddy pool! Haha!
So, let’s get started on this infusion! It takes up to three days to complete and then we’ll discuss what to mix with it! Sound good? Now I want you to go pick up two pints of strawberries & some vodka and pick out a cool jar to “brew” it in. Meet me back here and I’ll tell you what we’re gonna do with it.
And we’re off!
Cut up those berries!
Place them in a large container (or jar!).
Pour the vodka on top!
To the very top!
Put a lid on it!
Keep it in a cool dark place for 3 days. Agitate it a couple times per day. And then it looks like this!
Let’s STRAIN IT!!
Run it through a fine mesh strainer or a coffee filter a few times.
You want to avoid shrapnel like this:
Look! It fits in two little jars when done! Keep in the fridge! It will last for many weeks!
Do you eat the strawberries? Only if you want to get WASTED. They are pretty strong and don’t have much sweetness to them. But maybe just try one? See what it’s like?
Stay tuned! We’re gonna make something special with it!
Strawberry Infused Vodka
Makes about 2 1/4 cups vodka (depending on how much you squeeze out of the strawberries)
(recipe from Sean Timberlake of Punk Domestics)
- 2 pints fresh, ripe strawberries quartered
- 750 ml vodka (I used Pearl Vodka!)
Combine the berries & vodka in a seal-able container large enough to contain it all. Seal, and store in a cool, dark place (like your pantry) for 3 days, or up to a week, agitating daily. Strain with coffee filters or cheesecloth. Store and serve well chilled.
***I learned this recipe from Sean himself! I took a DIY Infusions & Liqueurs Class from him at 18 Reasons in SF! Highly recommend. He’s a GREAT teacher and his passion for what he does is CONTAGIOUS!!!***
