At some point in college, everybody ends up with a bottle of cheap vodka at some point. Some people like cheap vodka, but I don't. This is an easy way to turn cheap vodka into a great drink for cocktails, mixers, or to just drink straight.
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Signing UpStep 1: Ingredients
You will need:
Vodka
Pick something cheap, but still drinkable. If you wouldn't drink it, don't use it.
Strawberries
You need about 1 pound. Less will work, but it will make the final product have a more subtle taste.
Containers
I personally use mason jars, but you can use old liquor bottles, jars, cans, or whatever. You should probably use glass, as the plastic will impart a bad taste to the vodka.
Vodka
Pick something cheap, but still drinkable. If you wouldn't drink it, don't use it.
Strawberries
You need about 1 pound. Less will work, but it will make the final product have a more subtle taste.
Containers
I personally use mason jars, but you can use old liquor bottles, jars, cans, or whatever. You should probably use glass, as the plastic will impart a bad taste to the vodka.
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Couldn't you just shred them up in a food processor? More surface area and juice that way. Mix it with the vodka, wait the time period, then strain through a cloth.
The best part is that you can mix berries and add them together in the same jar. Since strawberries comes first have a layer of those, let it stand until the blueberries are done, repeat and then do it all over with the raspberries. Haven't tried this one so that'll be this summer's project.
Thanks for nice instructable.
Don't place the liqueur in a bottle with those snap-corks for over 3 weeks. I just happened to do just that and it turned out that the batch I made for christmas had turned into champagne.
It was a very pretty red fountain when I opened the bottle (with a champagne like sound), quite a mess though on the floor and almost over my computer.
Its a good practice to place these things into a refrigerator for a good day or two to make sure and inhibit any wild yeast from fermenting your sugar. This method is commonly referred to as "cold crashing" and is used to help halt or slow yeast activity.
I had something similar happen with some strawberry mead I had bottled in my closet for much too long. It had those tiny champagne like bubbles after sitting so long, Unfortunately it didn't turn out because I didn't stop the fermentation process soon enough, it ended up tasting a bit like vinegar.
cheers!