Harvested strawberries quickly deteriorate, so the berries must be processed immediately. The original solution is to make homemade strawberry liqueur according to a simple recipe. It will turn out a soft alcoholic drink with a strength of 8-12 degrees with a characteristic berry taste and aroma. You just need to start fermentation.
For strawberry liqueur, you will need ripe berries and sugar. The choice of variety is unprincipled, you can use garden, field or forest strawberries. First, you need to carefully sort out the raw materials, rejecting spoiled, rotten and moldy fruits. Even one bad berry can ruin an entire batch of liquor. In order to preserve the original smell, the drink is made without vodka (alcohol), and the fortress will turn out due to fermentation – the processing of sugar by yeast into alcohol.
Ingredients:
- strawberries – 2 kg;
- sugar – 560 grams.
strawberry liqueur recipe
1. Wash ripe fresh berries in cold water. To do this, pour the strawberries into a colander and lower them several times into a bucket of water. Then peel the berries from the stalks and pour them into a jar or other glass bottle previously sterilized with boiling water.
2. Add sugar at the rate of 280 grams per 1 kg of strawberries. It is important to fill the entire contents of the container. For example, if you use a three-liter jar, you need to add 2,2 kg of berries and 620 grams of sugar. For a ten-liter bottle, the proportions are as follows: 7 kg of strawberries and 1,96 kg of sugar.
3. Shake the container several times to evenly distribute sugar throughout the volume. Tie the neck with gauze, and put the jar itself for 2-4 days in a warm place. After the first signs of fermentation appear (foam, hiss, sour smell), replace the gauze with a water seal or a rubber glove with a hole in the finger. Move the container to a dark place with a temperature of 18-27 ° C (can be covered).
If fermentation has not started after 4 days, then there is no wine yeast left on the surface of the berries, you need to add a handful of unwashed raisins, fresh berries or make a starter.
4. After the end of fermentation (after 15-45 days), when almost all the foam disappears, the water seal stops bubbling or the glove deflates, filter the liquor. The easiest way to do this is to put two layers of gauze or cotton wool in a watering can, then strain the drink through a homemade filter. To add transparency, the procedure can be repeated several times.
5. Pour the purified strawberry liqueur into bottles and close tightly. The drink is best stored in a dark, cool place, such as a refrigerator or basement. Shelf life away from direct sunlight up to 3 years. Fortress – 8-12%.
