Strawberry Liqueur Conserve

[Frozzie]

Ooo this is soooo nice... Love

I made mine with gin and freshly picked strawberries... Perfect

[Thermesa]

A few weeks ago I found a jar of macerating strawberries hiding in the back of my fridge. I ate a dozen domes of deliciousness while watching mindless Telly and got a bit merry!

[cookie1]

Sounds like great fun.

[cookie1]

Bumping up for Marina. I think I will make some more too as it is so lovely.

[Cuilidh]

Thanks for the bump, Cookie.  Must now try to organise myself to make some for Xmas gifts.

[cookie1]

It takes a while to mature, but is so very, very tasty then. Have fun.

[cookie1]

I made this today after having my strawberries soaking for 3 days. The liqueur needs a while to mature. The last lot I made was excellent.

[judydawn]

I love this one cookie - great for hampers.

[Cuilidh]

My strawberries have been macerating for 4 days now, not sure whether to leave them for another few days or make the conserve today.

I made Skinnymixer's Health by Chocolate yesterday and spooned a small portion of the liqueur over that ... delicious!! (but perhaps had I held off for another week it would have been nicer?)

[spersephone]

This looks wonderful, but my 7 year old daughter adores strawberries, and would eat/drink it all!

[cookie1]

It's a bit potent for her. She could have the jam and you the liqueur.

I find it tastes even better after being in the fridge for a few weeks. It loses the 'rawness'.

[Cuilidh]

I am about to make some of this but only have rapadura sugar on hand at the moment - I am not wanting to buy a bag of white sugar just for this.  I guess the colour would be muddier, but other than that, do you think rapadura would work or should I resort to white sugar.

It is about time this great recipe was bumped again, anyway.

[djinni373]

Oh dear! I think I may regret seeing this  Strawberries and gin are now on the shopping list lol

Marina I saw earlier in the post that Faffa has made this using raw sugar.

I wouldn't use rapadura for this as it will make it look very muddy, and it will change the flavour slightly. Learnt this the hard way. I one used rapadura in lemon butter and regretted it. It looked unappetising and didn't taste right. Will be interested to see what you decide.

[cookie1]

I still have a small bottle of this in the fridge. After several months it is even better.

[Cuilidh]

I still have a small bottle of this in the fridge. After several months it is even better.

Gosh, it's lasted that long - how did that happen?

Thanks, Gayle, I thought that would be the result with rapadura - I'm off to buy white sugar today.  You won't regret making this, it is really easy and very rewarding