Strawberry Vodka Infusion with Sun-Dried Tomatoes and Vanilla
Strawberries contain vitamin C, though the amount remaining after heating and filtering is unknown. Sun-dried tomato and vanilla create an unusual berry-and-spice profile, while erythritol replaces sugar and honey. Filter again if needed and keep the infusion chilled.
Divide the frozen strawberries (285 g) between two clean 500 ml jars. Add erythritol (58 g), sun-dried tomatoes (10 g), vanilla (4 g), and vodka (500 g), splitting the ingredients evenly. Stir the contents of each jar. Close the lids loosely, not airtight.
Sous-vide setting: 65°C for 2 hours. Keep the infusion away from open flames. Carefully remove the jars and let them cool completely before tightening the lids.
Before filtering, chill the jars in the refrigerator for at least 60 minutes. Finish preparing the infusion by straining it through a fine sieve and paper filter; strawberries can make it cloudy, so filter again if needed. Transfer to clean bottles and refrigerate. Serve small portions of about 25–30 ml because some berry carbohydrates move into the liquid.
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