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Homemade Strawberry Liqueur Two 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!

strawberry liqueur in a glass

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?

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!

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.

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!

Creamy Strawberry Liqueur pouring into a glass
strawberry liqueur in a glass

Homemade Strawberry Liqueur 2 Ways

Rosemary Molloy
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!
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 8 hours 24 minutes
Total Time 20 minutes
Course Drinks
Cuisine American/Italian
Servings 4 cups
Calories 821 kcal

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.

      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
      Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

      47 Comments

      1. 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.

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

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

      4. 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

        1. 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.

          1. 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

      5. 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!

      6. 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..

        1. 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.

      7. 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!

      8. 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

        1. 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.

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

        1. 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.

      10. 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!

        1. 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.

      11. 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….

        1. 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.

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

        1. 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.

      12. 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,

      13. 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!

        1. 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. 🙂

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

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