Strawberry-Infused Vodka

Last Saturday, I went strawberry picking with two Master Food Preservers, Roshni and Michael.  It didn't take long to pick pounds of bright red, sun-ripened berries to eat and to preserve.

On Wednesday evening, we got together to swap the fruits of our strawberry preservation labors.  I traded my whole berry preserves for Roshni and Michael's strawberry garnacha and strawberry lavender jams.  While we were chatting, Michael strained the strawberries out of an exquisite, rose-colored liquid which turned out to be strawberry-infused vodka.  It tasted like sweet, ripe berries with a kick.

Strawberry-infused vodka is simple to make.  Roshni and Michael followed a recipe on David Leibovitz's blog which I've adapted here for a pint of strawberries which is usually what we get in our weekly box.

Strawberry-Infused Vodka

1 pint strawberries
1/2 bottle (375ml) vodka

1.  Wash and dry the strawberries.  Cut off the stems and leaves.  Remove the hulls.  Compost the stems, leaves, and hulls.

2.  Cut the berries into pieces.  Place in a glass jar with a lid.  Cover with vodka.  Seal the jar and store in a cool dark place for 3-7 days.

3.  The vodka is infused when the berries have lost most or all of their color and the vodka has become a beautiful rose color.  Strain out the berries with a fine mesh strainer or through cheese cloth.  For a clearer product, strain through a coffee filter.  Chill the infused vodka before serving.

The flavor of some infusions fades quickly.  Strawberry-infused vodka is best stored in the fridge or the freezer and consumed within a relatively short time.  It makes a great summer cocktail on ice.  Or mix a little with white wine or champagne for a variation on kir.

A word on vodka infusions:  It's probably best to use organic or pesticide- and chemical-free strawberries for your infusion as the vodka is likely to pull any pesticide residues out of the berries as well as the flavor and color.

Today's bounty included:

From Sage Mountain Farm:  Black simpson lettuce, zucchini, yellowstone carrots, bull's blood beets, young garlic, purple scallions, red russian kale, and arugula;

From JR Organics:  Cauliflower and strawberries;

From Jaime Farms:  Celery, parsley, dill, and chives;

From Sweet Tree Farms:  Zee Fire yellow nectarines and white donut peaches;

From Silver Lake Farms:  Tomato seedings.

Enjoy!

Shelley