Strawberry vodka and the benefits of using a tripod


This story doesn’t begin here, although this is my first ever photograph shot using a tripod (plus a Kodak EasyShare M380 on macro setting). You do not, however, need the tripod for the recipe coming up below, although it could come in handy for balance if you’ve sampled too much of the end product some months hence.

So: the story actually begins at the allotment, and a case of TOO MANY strawberries. Gilly at Lucid Gypsy has also been suffering from the same dilemma. In fact as I was picking all these juicy fruits under a very hot sun, I was wondering if this was indeed a subject for some serious philosophical debate. I mean, can you have too many strawberries?

(N.B. These next two photos did not involve a tripod, only a hot and bothered biped in ‘pick ‘n shoot’ mode.)



So can you have too many strawberries?

It is the sort of question that inevitably leads me to Jane Grigson’s Fruit Book (the companion to her Vegetable Book). She is just the cookery writer you need when you have any excess produce. And it is thanks to her that I will pass on this morning’s activity at the kitchen table in Sheinton Street.


Strawberry Vodka

  • You will need strawberries, fair trade unbleached caster sugar, a  bottle of vodka (or gin if you prefer), and a big jar with a lid that seals.
  • Select DRY strawberries that do not need to be washed, and fill your chosen clean, dry vessel. I used a 2 litre kilner jar (4 pints).
  • Then sprinkle in fair trade caster sugar so it comes a third the way up the jar (I used about 150 gms, 2/3 cup).
  • Fill the jar with vodka so that all the fruit is covered and seal.




Jane Grigson’s instructions then are that you place the jar in a cool, dark place, and turn it over from time to time. After a month the strawberries will look wan and floppy, and you can then strain the lot into a new jar, using a double layer of muslin. Or you can leave the fruit as it is for several months more.

The resulting cordial can then be drunk as a liqueur, and used to pep up sorbets, fools and mousses. My mind is tending (albeit perversely so on this steamy July day)  towards thoughts of Christmas trifle.

I should add that I have never tried this before, but so far it is looking good, and that’s where the tripod came in. I shall definitely be using it again. As to the strawberry vodka, only time will tell.

copyright 2015 Tish Farrell

65 thoughts on “Strawberry vodka and the benefits of using a tripod

  1. Too many strawberries? Never. Ask me the same question about courgettes and I might give you a different answer. Glad you have the tripod so you can take steady photos when it comes time to show us how you are enjoying the final strawberry product.

    1. Courgette gluts can be onerous, can’t they. Though now I’ve discovered you can grate them into spaghetti strips and use same to limit pasta intake, I don’t feel so burdened by them.

      1. Indeed. Part of my first courgette over -supply problem was that I planted 4 plants for a family of 3. 🙂 I had to take baskets of courgettes to a local food bank.

      2. courgette spaghetti is really good – barely warmed through with a little olive oil, herbs and seasoning. You need one of those paring implements from Lakeland. It’s really great with Bolognese sauce.

      3. It’s good to share, and of course courgette plants can suddenly give up the ghost or be eaten, so one always plants more than are needed. I’m about to have a glut of field beans (mini broad beans) but at least those freeze.

  2. I was going to suggest you wander off to Wimbledon.

    These look delicious. Something worth considering. Now … all I have to do is grow some more strawberries.

  3. Oh, I absolutely love this post, Tish… on every level. First because of the marvelous photography, which is what I thought about the moment I saw the picture at the head of this post. I was thinking that you had great depth of field, there, and that it was important to the message, and of course aided greatly by the use of a tripod. And then of course, the sight of strawberries and vodka… two of my favorite images, which I haven’t shot together myself yet. How true, the thought of too much berries is mind breaking. Wishing you good luck, and congratulations on the photography!

    1. I was actually thinking of you when I did this post, Shimon. I remember your saying you were a bit disappointed about the lack of alcohol when I did the strawberry and rhubarb cordial last year. So, I thought, this time I might entice him. And I did! Thank you for your very kind comments re the photos. Much appreciated.

      1. I’m very honored, Tish, to be considered as you write your blog. And I did enjoy this one very much… though I always enjoy your posts.

    1. Recipes like this always make one happy, don’t they. You don’t even really need to measure anything. It all comes down to the size of the jar 🙂

  4. No, you can never have too many strawberries, and strawberry vodka sounds too good to be true! I might have a go at this one. I used to make fruit in alcohol in South Africa such as brandied figs and peaches in vodka or cherries in rum to give as Christmas presents if I could bear not to eat them myself. You do have to be careful when eating the figs though…

    1. Mm. I think you could definitely have too many figs, even if delicious in brandy. Good for the bones though. I’ve suddenly remembered that. It’s all the pips.

  5. Thanks for the ping Tish! Unless there’s a second flush, the season is nearly done. I haven’t eaten a strawberry for a couple of weeks, partly because I was ill, but the jam is delicious. Strawberry vodka sounds like a brilliant idea, I’ll save it until next year, when you’ve reported at Christmas 🙂 Your photos are excellent too 🙂

  6. you’ll need the tripod after drinking the strawberry vodka – a lovely refreshing post Tish with the bonus of a bumper crop

  7. …used on fools and mousses, a’ yup…
    …thinking about Christmas trifle, that’s right…makes a darn-nice handcrafted gift with a kick, for fools and mooses

  8. excellent!!! ❤ may I have some, please?… 😉 btw, next time, try the famous Polish vodka "Zubrowka" with the bison grass in it… cheers! à la vôtre! 🙂

  9. Mmmm,this looks delicious Tish, it reminds me of making Rumtopf, made like yours and adding fresh in season soft fruits and topping off with Rum and Sugar!

  10. Tish, we have had perpetual Spring here, fear no fruit in the orchards this coming summer! Though about mid January they are calling for more seasonal weather highs in the 30/40’s and Lows upper teens to low 20’s. This week I passes several Old Order Mennonite farms with long rows of lettuce about 6 inches tall !! Weird Weather for sure!

      1. Unbelievable here in Virginia temps have stayed in the 50’/60’s some 70’s and lows often just in the 50’s have not turned on the heat once this fall/winter (Yet)

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