Strawberry Basil Liqueur Recipe

Remember how I said we were going to be posting regularly? I was supposed to post on Wednesday, but… well, I’m going to be honest, I forgot. To make amends, I’m posting a recipe for booze!

I’m back into liqueur infusions again. This was the second one I put in this summer, but it was the first I tasted since it took less time to infuse.

Take a four cup mason jar and fill it about 2/3 of the way with roughly chopped strawberries. Don’t pack them down, just put them in there. I sterilize my jars first (put in boiling water for 5 minutes) which is probably unnecessary, but there’s no harm in being overly cautious. Take maybe a cup of loosely packed basil leaves, then pack them into the jar. (In retrospect, I might have put them in first. I can’t remember.) Fill the jar with to the very tippy top with 100 proof vodka; close it tightly. Keep it in a cool dark place (I had mine in a paper sack on a bookshelf.) Let it sit there about a month (mine went an extra week because I was out of town) inverting it once a day to make sure it infuses well. Strain the vodka and mix it with simple syrup to taste (I used about a cup and a half of syrup). Enjoy!

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