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- 140 g strawberries, hulled and diced and mashed
- 1.5 ml gin
- 60 g white sugar
Makes: About 380ml of strawberry liqueur, Prep: 10-15 mins, Infusion: 3 days, Straining: 5-10 mins
1. Prepare the strawberries in a bowl, and then tip with the juices into a 700ml bottle.
2. Using a funnel pour the sugar on top of the strawberries, and then pour in the gin. Cap the bottle and shake it firmly to make sure the ingredients are mixed, and then place in a refrigerator.
3. Shake each day to ensure the sugar is dissolving, and not simply sitting at the bottom. And then after three days (or when flavour reaches desired taste), prepare to strain.
4. Place a fine mesh strainer over a bowl with an easy pour function, and lay the muslin cloth (I folded it over twice to ensure no seeds would get through) inside this strainer.
4. Slowly pour the liqueur into the strainer, and then use the back of a large spoon to mash the strawberries almost to a pulp, to ensure all the juices have been removed that can be this way.
5. Take out the muslin and then twist the top so that the strawberry pulp sits at the bottom like a parcel, and then remove the strainer from the bowl. Squeeze every last bit of syrup you can out of the parcel and then throw the strawberry pulp away.
6. Pour the liqueur back into the bottle and store in the refrigerator.