![\"Strawberries](\"https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2013\/07\/Strawberries-Basket-640x464-6053_4_5_6_7_fused_1281.jpg\")
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Got strawberries? Got a lot of strawberries? Domenica Marchetti<\/a> has the answer. Make Crema alla Fragola<\/em>, Strawberry Cream Liqueur. Welcome back to my Blog Cook-a-thon<\/em>. I know. You thought I was done with it. It has been a while. Apologies, but the project got away from me.<\/p>\n A couple of months ago cookbook author and food writer Domenica Marchetti posted a photo of a Strawberry Milkshake on Facebook. Remarkably, I had never tasted a Strawberry Milkshake, but I figured that since berry season would soon be upon us it wouldn’t be long before I could try one. Patience after all, is a virtue. In short order Domenica followed her milkshake shot with one of Crema alla Fragola<\/em>. While I could surely be patient and wait for the milkshake, there was no waiting to start the strawberry liqueur. After all, it needed to infuse for three days. I would not ask Job to wait to get started on that one.<\/p>\n It sounded simple enough. Wash and hull the strawberries, and cover with vodka. Wait two or three days. Heat milk, cream and sugar. Add vanillina<\/em> (Italian sweetened vanilla powder.) Strain both mixtures, cool and combine. The way I saw it, I was already halfway there, the Absolut vodka resting quietly in my pantry, the sugar and vanillina perched close by. What could possibly go wrong?<\/p>\n Exhausted Strawberries<\/p><\/div>\n I decided to start with a half batch, using just 1\u00bc cups of vodka rather than the 2\u00bd cups called out in Domenica’s recipe and halving all the other ingredients. The berries looked beautiful in their bath of vodka, and as the hours and then days passed the vodka took on the most glorious clear ruby red hue. A funny thing happened on the way to the finished product. I checked my math. Then I checked the University of Georgia College of Agricultural and Environmental Sciences<\/a> standards for weights and measures.<\/p>\n Strawberry Cream Liqueur<\/p><\/div>\n I discovered that my half batch of strawberry and vodka infusion was not a half batch at all, but rather double strength (in terms of fruit) batch. A quart of strawberries is equal to 1\u00bc to 1\u00bd pounds of berries. I neglected to halve the berries. I never was any good at math.<\/p>\n This was the happiest of kitchen accidents. Call it Crema sbagliato<\/em> (bungled cream.) The liqueur was a beautiful shade of pink, creamy, not overly sweet, with a kiss of vanilla and bright strawberry flavor. With double the amount of fruit, my Crema sbagliato<\/em> was fantastic. It was the proverbial win-win situation. I got something fabulous, and Domenica got another test.<\/p>\n I knew this idea would keep me busy right through berry season. I went to the Farmer’s Market and picked up some blackberries.<\/p>\n Huge and sweet, like jewels they rested in their Absolut spa giving forth their essence. Again, the liqueur was smooth and creamy, this time sporting deep blackberry flavor. Next up were the blueberries. This time the liqueur was a beautiful pale blue-purple color with an elegant understated blueberry flavor. Currently, nestled in the cool darkness of my pantry is a large Ball jar of raspberries enjoying a boozy soak.<\/p>\n Blackberry Cream Liqueur<\/p><\/div>\n Remember that the end product will only be as good as the ingredients. Use ripe fruit for optimum flavor, and don’t skimp on the vodka. Use a fine brand such as Absolut or Skyy. If you prefer to go organic, there are several fine brands available.<\/p>\n Once made, the liqueur keeps just a few days in the refrigerator, but does beautifully in the freezer. Because of the high concentration of alcohol, the cream liqueur does not freeze into a solid mass. Instead it becomes a semi-firm slushy treat that begs the passerby to grab a spoon and dip in. Try this once, and it will become standard fare in your summer kitchen.<\/p>\n Click here to go to DomenicaCooks<\/a> for the original recipe. Grazie, Domenica!<\/p>\n Cook’s Notes<\/em>: A couple of weeks ago I made the strawberry version and followed Domenica’s directions, correctly this time. I had not saved any of my first batch, so I am going on memory here, but the two were very similar in flavor, with the double fruit version not being appreciably more fruity in flavor than Domenica’s version. (In order to cover the full volume of berries with half the vodka, you must select very small berries and pack them very tightly, as you would for canning. If necessary, you can add more vodka to cover.) My advice is that you follow Domenica’s recipe; you will be rewarded with a positively spectacular cream liqueur.<\/p>\n I used small Ball jars and the spiffy Plastic Storage Caps<\/a> to freeze the crema. The small jars make a perfect gift size, and the plastic caps make for no-hassle opening and closing. Click here to go to the Ball site<\/a> for info on the caps.<\/p>\n
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