750. California Farm Strawberry Harvest & Liqueur
California Strawberries are grown in two types, June bearing and Everbearing.
We grow 24 Albion everbearing plants, one bed of 8’ x 3’, 12 weekly harvests from April to August, 20 to 40 pounds or more for the year. May and June is when you can start processing them. Beds are covered in bird netting, or the chickens and geese get them.
Once a week, we pick a pound of the ripest strawberries to make liqueur. We eat fresh, bake and freeze the strawberry strudel, strawberry pizza, strawberry pie, and make strawberry icecream for winters. In May, we start making weekly Strawberry Liqueur from the extra ones we dont eat fresh or cook with.
750. California Farm Strawberry Harvest & Liqueur
California Strawberries are grown in two types, June bearing and Everbearing.
We grow 24 Albion everbearing plants, one bed of 8’ x 3’, 12 weekly harvests from April to August, 20 to 40 pounds or more for the year. May and June is when you can start processing them. Beds are covered in bird netting, or the chickens and geese get them.
Once a week, we pick a pound of the ripest strawberries to make liqueur. We eat fresh, bake and freeze the strawberry strudel, strawberry pizza, strawberry pie, and make strawberry icecream for winters. In May, we start making weekly Strawberry Liqueur from the extra ones we dont eat fresh or cook with.
Open in Cookpad AppSteps
- 1
Rinse, destem, quarter strawberries. Only use ripe ones. Cut strawberries in quarters. Press one pound in quart mason jar. Pour vodka over, about a cup per quart. Shake daily, set aside in pantry for a week.
- 2
Pour liquid in sterilized 3 liter jerobaum magnum bottle, press strawberries in foodmill, filter, add liquid to bottle.
- 3
Filter the strawberry vodka mix or it will spoil the liqueur. Pour liquid in bottle through stainless steel funnel with filter. Then pour foodmill strawberry mix in stainless steel funnel with stainless steel filter, drain. Yield is two cups of strawberry liqueur per quart mason jar. One cup vodka, one cup juice.
- 4
Drain leftover strawberry pulp again through paper towel with smaller stainless steel funnel into mason jar, add to liqueur. Make simple syrup: Boil equal parts sugar and water, cool. Add 2 cups simple syrup to each pint of pure filtered strawberry mix. Top magnum bottle with vodka. Liqueur needs to maintain 20% alcohol to age. Immerse cork in boiling water and when soft, use corker to close magnum bottle. Lay flat to rest 6 months till ready.
- 5
Freeze leftover strawberry liqueur puree to make icecream. See my banana icecream recipe for the food processor, add strawberry puree instead of blackberry puree.
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