Strawberry Vodka Infusion with Cardamom and Cinnamon
Strawberries contain vitamin C, although the amount remaining after heating and filtering is unknown. Cardamom and cinnamon add a warm aroma, while the berries are briefly macerated with erythritol first. Serve in 25–30 ml portions and keep refrigerated.
Rinse and dry the strawberries (190 g), dice them finely, and mix with erythritol (19 g), lemon juice (2 g), and sea salt (2 g). Cover and refrigerate for 30–60 minutes.
Transfer the strawberries and their juice to a clean jar. Add vodka (500 g), cardamom (1 g), and cinnamon (2 g); add basil (to taste) or mint (to taste) if desired. Close the lid loosely, not airtight.
Keep the jar in a 45°C water bath for 6 hours. Then set the sous-vide to 60°C and cook for another 2 hours. Keep the infusion away from open flames. Cool the jar completely, close the lid, and leave in a cool, dark place for 1–2 days.
Spend about 10 minutes straining the infusion through a fine sieve and paper filter without pressing the berries; repeat if needed. Transfer to a clean bottle and refrigerate. Serve small 25–30 ml portions because some strawberry carbohydrates move into the infusion.
If you have any questions about the recipe "Strawberry Vodka Infusion with Cardamom and Cinnamon", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
