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STRAWBERRY WINE LIQUEUR

Ready to enjoy after just four days, this liqueur is made from infusing fresh strawberries with wine, vodka, vanilla and sugar. Serve chilled.
  
Ingredients for  STRAWBERRY WINE LIQUEUR

YIELD: 6 CUPS
White Wine
3 cups (i.e. Sauvignon Blanc)
White Sugar
2 cups
Lemon
1 (zest only)
Vanilla Bean
1 (or 1 teaspoon vanilla extract)
Fresh Strawberries
450g
Vodka or Gin
1 1/2 – 2 cups
*TIP: USE A 2 LITRE JAR WITH A TIGHT-FITTING PLASTIC LID.
 
METHOD:
1.  Heat wine, sugar, vanilla and lemon zest gently, whisking to dissolve. Do not boil. Remove from heat.                           
2.  Wash strawberries, hull and cut in half. Add strawberries to warm wine mixture (off heat) for a minute or two to heat the fruit gently to help release their juice. Cool the mixture to touch.
3.  Carefully ladle the strawberries and wine mixture into a clean 2L jar (or evenly between two x 1 litre jars).
4.  Top up the jar/s with vodka (or gin, if using). Secure with plastic lid/s tightly. Refrigerate.
5.  DAY 1-4: Shake jar/s daily. Keep refrigerated.
6.  DAY 4: Strain liqueur through a sieve (or 3-4 layers of muslin or cheesecloth) to remove fruit and zest. Store strained liqueur in bottles or jars.
7,  Label and refrigerate liqueur for up to 4 weeks (or freeze for longer storage in freezer-safe containers).   
 
Author: Megan Radaich          
Image credit: Megan Radaich          
Publication: Strawberry Preserving Guide, available HERE
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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