Strawberry Cello With Everclear Food

HOMEMADE STRAWBERRY LIQUEUR 2 WAYS

Steps:

• In a large jar that closes tight add the sliced strawberries and cover with the vodka. (stir to combine). Place in a dark cupboard or closet for 20 days, twirl the jar to mix every 2 days.
• After the 20 days has passed make the syrup, in a medium pot add the sugar and water over medium heat bring to a boil, stirring often, lower heat and cook for 8-10 minutes. Remove from heat and let cool completely.
• Strain the alcohol from the strawberries into a clean jar or bottle with a tight fitting lid. Add the cooled syrup and stir to combine. Close the jar and refrigerate for 2 days before serving. Can also be stored in the freezer.
• After the 20 days has passed make the cream syrup, in a medium pot add the sugar, milk and cream, stir to combine, bring the mixture to a boil, lower heat and simmer 1 minute, then remove from heat and let cool completely.
• Strain the alcohol from the strawberries into a clean jar or bottle with a tight fitting lid. Add the cooled cream mixture and stir to combine. Close the jar and refrigerate for 1 day before serving. Enjoy!

CLEMENCELLO (CLEMENTINE LIQUEUR)

Steps:

• Cut the zest (colored portion of the peel) off the clementines, taking care to scrape away and discard all of the bitter white pith clinging to the zest. Add the zest to a large clean container or jar large enough to hold the peels and vodka. Reserve fruit for another use.
• Pour the vodka over the zest and seal the container. Let sit undisturbed in a cool, dark place for 3 to 4 weeks.
• Place 2 cups sugar and 2 cups water in a saucepan and heat until sugar is dissolved; remove from the heat. Let the sugar syrup cool to room temperature.
• Add half of the cooled syrup to the orange peel-vodka mixture, stir and taste. If it's not sweet enough, continue adding more syrup until it's to your taste.
• Pour the clemencello through a funnel lined with a coffee filter or cheesecloth into small containers or one container large enough to hold the liquid and seal.
• Store clemencello in the freezer; it shouldn't freeze. To serve, pour into small glasses and offer it for dessert with a plate of biscotti and/or chocolate truffles or use as you would limoncello.