Wild Strawberry Cordial Recipes

HOMEMADE STRAWBERRY LIQUEUR 2 WAYS

Steps:

• In a large jar that closes tight add the sliced strawberries and cover with the vodka. (stir to combine). Place in a dark cupboard or closet for 20 days, twirl the jar to mix every 2 days.
• After the 20 days has passed make the syrup, in a medium pot add the sugar and water over medium heat bring to a boil, stirring often, lower heat and cook for 8-10 minutes. Remove from heat and let cool completely.
• Strain the alcohol from the strawberries into a clean jar or bottle with a tight fitting lid. Add the cooled syrup and stir to combine. Close the jar and refrigerate for 2 days before serving. Can also be stored in the freezer.
• After the 20 days has passed make the cream syrup, in a medium pot add the sugar, milk and cream, stir to combine, bring the mixture to a boil, lower heat and simmer 1 minute, then remove from heat and let cool completely.
• Strain the alcohol from the strawberries into a clean jar or bottle with a tight fitting lid. Add the cooled cream mixture and stir to combine. Close the jar and refrigerate for 1 day before serving. Enjoy!

HOMEMADE STRAWBERRY CORDIALS RECIPE

Steps:

• Wash and dry strawberries thoroughly. Line a large baking sheet with wax or parchment paper and set aside. In the bowl of your mixer, beat butter, powdered sugar, vanilla, powdered sugar, and light corn syrup until combined. Stop the mixer and knead the mixture with your hands until a soft dough forms. Cover bowl with a damp towel. Working with about a Tablespoon at a time, roll dough into a ball and flatten in the palm of your hand. Wrap around a strawberry, leaving the stem and the top 1/4 of the strawberry uncovered. Set aside. Repeat until all strawberries are covered. Melt chocolate coating according to package directions. Dip each strawberry in the chocolate coating, allowing the excess to dip off. Place strawberries on lined baking sheet to set. For best results, let strawberries sit overnight so the flavors can combine.

SUMMER STRAWBERRY SYRUP WITH CANNING INSTRUCTIONS

Steps:

• Instructions1. Wash and hull your strawberries. Cut large berries in half. Add the strawberries, sugar and lemon to a saucepan. Stir to combine.2. Bring the mixture to a boil and let simmer for five minutes. Turn off the heat. Let the mixture steep in the pot until cooled. All of the colour should bleed out of the berries creating a bright red syrup.4. Strain the strawberry mixture through the cheesecloth and strainer or jelly bag. Don't push or squeeze the mixture or you will end up with a cloudy syrup. You can gently stir the mixture once or twice to help release the liquid. To get them most syrup let this sit for at least one hour (overnight is ideal) to allow the liquid to drain from the berries.5. Once drained you can bottle the syrup and store it on the refrigerator. It will keep for a couple of weeks. For longer storage you can process it in a hot water bath. Follow your canners instructions to process. Sterilise your canning jars and supplies. Bring the syrup to a quick boil, ladle into sterilized jars, seal and process for ten minutes.6. Serve your syrup over ice cream or pour a splash into your summer cocktails.

STRAWBERRY CORDIAL

Steps:

• Clean berries without washing; set aside in tall half-gallon jar.
• Mix sugar with 1 cup water and stir over low heat until sugar dissolves.
• Increase heat; bring mixture to boil and set aside to cool.
• Mix cooled syrup with vodka and pour over strawberries.
• Cover tightly and store in a cool, dark place for 1 week.
• Pass liqueur through a fine mesh strainer (eat berries :-)).
• Strain again through coffee filter into a bottle.
• Note: The reason for the double-straining is to eliminate the tiny strawberry seeds that inevitably fall off the fruit into the liqueur. The fruit can be cut into smaller pieces if very large, or left whole.

WILD STRAWBERRY CORDIAL

Steps:

• Place all the ingredients in a saucepan over medium heat. Bring to a boil, stirring, then decrease the heat to low and simmer for about 25 minutes. Remove from the heat and let cool. Strain out the lemon zest and vanilla bean and pour into a store-and-pour container. The cordial will keep for 7 days, refrigerated. Keep refrigerated until use. Fill a labeled squeeze bottle for easiest use.