• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️
↑

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Course » Drinks » Homemade Strawberry Liqueur Two Ways

Homemade Strawberry Liqueur Two Ways

Last Updated June 27, 2019. Published May 23, 2018 By Rosemary 35 Comments

Share

Share
Pin
Email
Jump to Recipe

Strawberry Liqueur made with fresh Strawberries and vodka, make it with a simple syrup or a creamy mixture. Take your pick both are the best ways to bring in or take out the Strawberry Season this year!

strawberry liqueur in a glassStrawberry Liqueur

Italian are big on making Homemade Liqueur from Limoncello to Grappa. We have a friend who makes his own Grappa and I am telling you, I can’t even get that stuff down. It is so strong.

I prefer my liqueurs a little less strong. And this Strawberry Liqueur is perfect. Not too sweet, a delicious after dinner liqueur. Delicious too served over ice.

strawberry liqueur how to make strawberry whole, sliced and in a jar with vodka

You might think it takes too much time to make this, but believe me the recipes where the fruit has to sit with the alcohol for more time is really worth it. Just imagine what you are going to taste in 20 days? Believe me I trust the Italians when it comes to making a homemade Liqueur. I have never had a bad one. Strong yes, bad no.

strawberry liqueur how to make in a jar and sieved

Once I had the strawberry and the liquor mixed I decided to divide the liquid and make two varieties. A regular Strawberry Liqueur and a Cream Strawberry Liqueur. I have to say we are a cream loving liquor couple, and it turns out so are our friends.

That Cream Strawberry Liqueur went down really well. In fact too well maybe?

How long does Strawberry Liqueur keep?

  • The regular Strawberry Liqueur will keep 3-4 weeks in the fridge.
  • The Cream Strawberry Liqueur will keep 1-2 weeks.

strawberry liqueur cream

How to make Strawberry Liqueur at home

  • Clean and slice the strawberries.
  • Place strawberries in a large glass jar with a tight fitting lid.
  • Add the vodka and stir to combine.
  • Close the jar and place in a dark cupboard or cabinet for 20 days.
  • Once the 20 days has passed …
  • Make a syrup by boiling water and sugar until thickened, let cool completely.
  • Separate the strawberries from the liquid using a sieve.
  • Combine the strawberry liquid and the sugar mixture.
  • Pour into a bottle, cover and refrigerate for 2 days before serving. So worth it!

strawberry liqueur pouring into a glass

How to make Cream Strawberry Liqueur

  • Once the 20 days has passed …
  • Make a cream mixture by heating whole cream, milk and sugar until very hot, let cool completely.
  • Separate the strawberries from the liquid using a sieve.
  • Combine the strawberry liquid and the cream mixture.
  • Pour into a bottle, cover and refrigerate for 1 day before serving. Even more worth it!

I hope you decide to try this Liqueur, whether you try the Regular Strawberry Liqueur or the Creamy Strawberry Liqueur or why not both? Let me know what you think. Salute!

More Homemade Liqueurs you may enjoy!

Homemade Creamy Nutella Liqueur

Homemade Pumpkin Pie Cream Liqueur

Limoncello

Homemade Chocolate Liqueur

Creamy Strawberry Liqueur pouring into a glass

strawberry liqueur in a glass
Print Recipe Pin Recipe Rate Recipe
4.88 from 8 votes

Homemade Strawberry Liqueur 2 Ways

Strawberry Liqueur made with fresh Strawberries and vodka, make it with a simple syrup or a creamy mixture.  Take your pick both are the best ways to bring in or take out the Strawberry Season this year!
Prevent your screen from going dark
Follow me on Youtube!Watch the videos and don't forget to subscribe on Youtube!
Course Drinks
Cuisine American/Italian
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 8 hours 24 minutes
Total Time 20 minutes
Servings 4 cups
Calories 821kcal
Author Rosemary Molloy

Ingredients

STRAWBERRY LIQUEUR

  • 1 pound strawberries (cleaned and sliced)
  • 2 cups vodka

TO MAKE SIMPLE STRAWBERRY LIQUEUR**

  • 1 cup sugar
  • 1 cup water

TO MAKE CREAM STRAWBERRY LIQUEUR**

  • 1 cup sugar
  • 1/2 cup + 1 tablespoon milk
  • 1/2 cup cream (heavy / whipping)*

**I halved the "Strawberry Liqueur" recipe to make this liqueur. If you want to make just one type double the ingredients

    *at least 30% fat.

      US Customary - Metric

      Instructions

      STRAWBERRY LIQUEUR

      • 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.

      TO MAKE SIMPLE STRAWBERRY LIQUEUR

      • 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.

      TO MAKE THE CREAM STRAWBERRY LIQUEUR

      • 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!

      Notes

      Both liqueurs should be stored in the refrigerator.

      Nutrition

      Calories: 821kcal | Carbohydrates: 110g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 30mg | Potassium: 236mg | Fiber: 2g | Sugar: 106g | Vitamin A: 500IU | Vitamin C: 66.7mg | Calcium: 72mg | Iron: 0.5mg
      Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.

        Filed Under: Drinks, Drinks, fruit, Most Posts, No-Bake Desserts, Summer

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. Bex says

          March 15, 2022 at 7:05 pm

          I tried the cream version and it wad lush. I’ve decided it’s a firm favourite and eill definitely be making it for all special occsdions from now on.

          Reply
          • Rosemary says

            March 16, 2022 at 6:01 pm

            Hi Bex, thanks so much, so glad you enjoyed it. Take care.

            Reply
        2. barbara scott says

          July 25, 2021 at 9:18 am

          i have a request …… do you have a recipe for pistachio cello? i enjoyed this soooo much when i visited Italy.

          Reply
          • Rosemary says

            July 27, 2021 at 12:37 am

            Hi Barbara, I actually don’t have a recipe. The one you tried was it a creamy liqueur? How was it?

            Reply
        3. Victoria Bell says

          June 23, 2021 at 11:48 pm

          My cream mixture and strawberry vodka mixture are not mixing together very well, do they need to be Blended in a processor?

          Reply
          • Rosemary says

            June 24, 2021 at 2:19 pm

            Hi Victoria, in order to mix them better yes you can blend them. Be sure to shake well before serving.

            Reply
        4. Joan says

          February 15, 2021 at 12:16 pm

          Hi Rosemary,

          I’m making the strawberry liqueur, using my home grown berries. Will you please confirm that for 1lb berries and 2 cups of vodka, I use 2 cups sugar and 2 cups water? I’m not making the cream version at this time?

          I’m a new visitor to your site and you’ve made my COVID life better already – thank you.

          Cheers,
          Joan

          Reply
          • Rosemary says

            February 15, 2021 at 7:09 pm

            Hi Joan, yes that is correct, you might find it a bit sweet so you could always reduce the sugar to 1 1/2 -1 3/4 if you prefer. Let me know how it goes. And thanks so much, glad I could help out during all this mess. Take care.

            Reply
            • Joan says

              March 14, 2021 at 3:38 am

              5 stars
              Hi Rosemary, a note of thanks! We shared our first bottle of liqueur last night and it was so good, we had to check the liqueur at the bottom of the bottle was as good as the top (it was!!). I used 1.5 cups of sugar for the syrup as you suggested and it was spot on. We’re planning to try mango next! Have a wonderful week and thanks again, Joan

            • Rosemary says

              March 15, 2021 at 8:16 pm

              Hi Joan, thanks so much so glad you enjoyed it. Mango is a great idea. Have a great week.

        5. Jillian Frank says

          September 22, 2020 at 6:20 pm

          Hi, does this need to stay refrigerated after its done? Thanks

          Reply
          • Rosemary says

            September 22, 2020 at 6:44 pm

            Hi Jillian, yes they should be stored in the fridge. Hope you enjoy it.

            Reply
        6. Neil says

          September 2, 2020 at 8:16 pm

          5 stars
          Made both versions today and they came out great. I would like to make a suggestion though – unless you are buying just picked, locally grown strawberries or growing your own, it’s better to use frozen instead of fresh. Two reasons:

          1) Strawberries sold fresh in supermarkets are bred to be big, look pretty, be uniform, and ship well, but they have very little flavor. Strawberries sold frozen (and sold as puree to food manufacturers) don’t need to look pretty or survive shipping fresh (processing plants are usually right next to the fields) so they are bred for flavor. Just look at the difference if you compare a sliced fresh strawberry to frozen. The fresh berry will be totally white inside while the frozen will usually be red all the way through.

          2) Even if is you use fresh berries you should freeze them before macerating. During freezing ice crystals form, piercing cell walls throughout the berry. When they defrost this lets all the juice drain out like a popped water balloon. You end up getting more flavor out of the berries much faster – 24 hours should be more than enough time to macerate.

          Thanks for the recipe!

          Reply
        7. Bee Lee says

          August 12, 2020 at 3:24 pm

          hi I live in the tropics where its 30-35C usually.. may I know the instructions were to keep in dark cupboard is for what temp averagely..

          Reply
          • Rosemary says

            August 12, 2020 at 7:41 pm

            Hi Bee Lee, here in Italy it’s usually about 30 on average (right now we have been hitting 40 for the last few weeks) between June to Sept and I keep it in a closed closet in a bedroom. It should be fine, with the alcohol it won’t go bad. Let me know how it goes.

            Reply
        8. Helen says

          July 30, 2020 at 8:29 pm

          Thanks for getting back so quickly! Strawberries are still in season, so I’ll give it a try and let you know in a month or so. Waiting is the hard part!

          Reply
          • Rosemary says

            July 31, 2020 at 7:31 pm

            Hi Helen, thanks I would love to know how it turns out. And yes waiting is the hardest part! Take care.

            Reply
        9. Helen says

          July 30, 2020 at 2:25 pm

          4 stars
          Hi Rosemary,

          I just mixed up a bunch of the cream liqueur last night and it smells heavenly. Have you ever made Tequila Rose? Do you know how much tequila to add to the cream liqueur, or should I use tequila instead of vodka in the beginning?

          Helen

          Reply
          • Rosemary says

            July 30, 2020 at 4:32 pm

            Hi Helen, thanks, sorry I have no idea, I have never used tequila, but I would think substitute from the beginning. Let me know if you try it.

            Reply
        10. Maureen Wadsworth says

          July 17, 2020 at 9:37 pm

          Could you make these strawberry liqueurs with sweeteners? I am diabetic so I need to cut down on my sugar intake.

          Reply
          • Rosemary says

            July 17, 2020 at 9:55 pm

            Hi Maureen, you could use a sugar substitute, try using the one that you usually use and see how that works out. Let me know how it goes.

            Reply
        11. Patty says

          June 23, 2019 at 2:41 am

          Could this be done with orange slices? My husband likes that flavor in his vodka. Really love your site Rosemary, I have a hard time hitting the delete button after reading because I keep finding more recipes each time I go back to the post!! Thank you so much!

          Reply
          • Rosemary says

            June 23, 2019 at 10:09 am

            Hi Patty I think you should look at the Limoncello recipe and just substitute the lemons with oranges. Here’s the link https://anitalianinmykitchen.com/limoncello/. Hope that helps. Thanks so much, glad like the site. Have a great Sunday.

            Reply
            • Patty says

              June 23, 2019 at 7:02 pm

              Thank you Rosemary for answering so quickly!!

        12. Susan says

          July 11, 2018 at 10:02 pm

          What so you do with the strawberries after the liqueur is done? Toss them out or make jam?
          I don’t want to just toss them, but I can’t find a recipe for spiked strawberries….

          Reply
          • Rosemary says

            July 13, 2018 at 2:51 am

            Hi Susan, I tossed them sad to say, I figured there wasn’t much taste left. I did think about serving them over ice cream. Let me know if you do something with them.

            Reply
          • Lorraine Faddy says

            January 10, 2019 at 3:54 am

            Havn’t made this recipe yet.
            Previously, similar recipe left over strawberries were used for icecream topping, pancake filling & scones. Ok to freeze mixture

            Reply
        13. Lillian Riccio says

          May 24, 2018 at 9:02 pm

          5 stars
          Could you use grain alcohol instead of vodka?

          Reply
          • Rosemary says

            May 24, 2018 at 10:38 pm

            Hi Lillian apparently grain alcohol is also used to make liqueur. I have never used it, I think it is quite a bit stronger. But let me know how it goes.

            Reply
        14. Kathy Gostomski says

          May 24, 2018 at 8:26 pm

          Do you think you can store the strawberry vodka in the freezer. I was told to keep vodka in the freezer. It will last longer that way. Thanks,

          Reply
          • Rosemary says

            May 24, 2018 at 8:31 pm

            Hi Kathy, sure you can and it would be even better I would imagine. Hope you enjoy it.

            Reply
        15. Jennifer says

          May 24, 2018 at 6:01 pm

          5 stars
          Oh my gosh, this looks amazing. I can’t wait for strawberry season to start in Maine so I can try a batch.
          I’ve made limoncello before and while I adore limoncello–I wasn’t wild about my batch and I used really good vodka too. Someone was telling me to use Everclear instead.

          Anyway, thanks!

          p.s. I bet the cream version would taste amazing ladled over ice cream!

          Reply
          • Rosemary says

            May 24, 2018 at 6:12 pm

            Hi Jennifer, thanks so much, I do hope you try it and let me know. I actually just read the other day that you shouldn’t use the expensive liquors because their taste can override whatever homemade liqueur you are making. Which to tell the truth might be true because I just used a cheaper brand and it turned out delicious. 🙂

            Reply
          • Marissa says

            December 6, 2019 at 5:30 am

            Hi. Just wondering what type of cream to use? Is heavy cream best? Or half and half? Thanks

            Reply
            • Rosemary says

              December 6, 2019 at 7:30 am

              Hi Marissa, the best cream is whipping or heavy cream, with at least 30% fat. Hope you enjoy it.

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Spring & Summer Recipes

        peach ice cream 2 scoops in a glass bowl

        Homemade Creamy Fresh Peach Ice Cream

        eggplant parmesan baked in a white pan

        Baked Eggplant Parmesan

        Oven baked bbq ribs on a bed of rice.

        BBQ Oven-Baked Ribs

        Baileys Chocolate Chip No-Churn Ice Cream, an easy, simple no-churn ice cream recipe.  Only four ingredients, creamy and delicious.

        Baileys Chocolate Chip No-Churn Ice Cream

        Italian Marinated Grilled Chicken and Breaded grilled tomatoes, the perfect grill or barbecue dish. Not only yummy but healthy too.

        Italian Marinated Grilled Chicken and Breaded Grilled Tomatoes

        Lemon Ice cream in a glass bowl with remaining in the loaf pan.

        Fresh Lemon Ice Cream

        Filter By Date

        Readers Favorite Trending Recipes

        • pizza dough 3 rounds on parchment paper Best Pizza Dough
        • puff pastry cut in half stacked. Quick & Easy Homemade Puff Pastry
        • gnocchi in a black pan Homemade Potato Gnocchi
        • strawberry mousse in 4 glasses Easy Fresh Strawberry Mousse

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2022, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs