Despite already sharing a booze infusion this week (the previous was for blueberry gin), I think it’s important we share the recipe for strawberry rum today as we’re precariously close to the end of strawberry season!
Unlike out blueberry recipe, this infusion adds sugar. You can omit it but sugar really helps pull juices from the berries and helps develop the flavor further.
If you’ve never preserved before, you’ll see just how easy it is when you make this recipe. It’s delightfully simple and will last for a year – or more – on your shelf (store it with a lid out of direct sunlight). I’m looking forward to blending some amazing daiquiri’s or milk shakes with this!.
Organic cane sugar (it’s basically brown) and dark rum can easily be swapped for lighter versions of both. I just love the deeper flavors of the darker version of each product.
STRAWBERRY RUM – INGREDIENTS
- 3-4 cups (loosely packed) strawberries
- 1/3 cup sugar
- 2-3 cups of dark rum
STRAWBERRY RUM – INSTRUCTIONS
- Cut the hulls (the green bits) off the berries (you can dehydrate strawberry hulls)
- Loosely pack a clean 1 quart (1 liter) mason jar with berries.
- Add sugar, put lid on jar and shake gently.
- Place berries in fridge. Shake every 4-6 hours (if you forget or need to sleep, they’ll be fine if you don’t). The jar will begin to make its own brine of sugar and strawberry juice.
- 24 hours after placing the berries in the jar, cover them with rum.
- Screw lid on, place out of direct sunlight. You can consume right away but this will be even better after 4-6 weeks.
What would you make with these?