How long must the strawberries steep in the spirits?

The strawberries are filled into wide-necked bottles with 1 bottle of fine spirits or rum per kg of berries, and stand covered for 8 days (about 11,520 minutes).

How do I make the sugar syrup?

½ kg sugar is dissolved in 2½ deciliters water and boiled to a syrup. The syrup is skimmed, strained and cooled before being blended with the strained strawberry juice.

Can I use both wild strawberries and garden strawberries?

Yes, the recipe calls for 1 kg wild or garden strawberries – or some of each.

How should the liqueur be stored?

The finished liqueur is poured into dry bottles that are corked and sealed with wax.

Strawberry Liqueur

Strawberry liqueur: 1 kg strawberries steeped in 1 bottle of fine spirits or rum for 8 days; the strained juice is blended with a cooled syrup of 500 g sugar and 2.5 dl water and bottled.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 624 (falt i det fri)

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About the dish

Strawberry liqueur made with wild or garden strawberries was among the finer homemade liqueurs in Erken's liqueur chapter (1914).

How to make it

1
Steep the berries in spirits
Fill the strawberries into wide-necked bottles or jars and pour the spirits or rum over them. Cover and let stand for 8 days.
2
Boil the syrup
Dissolve 500 g sugar in 2.5 dl water and boil to a syrup. Skim and strain.
3
Blend
Cool the syrup and blend it with the strained strawberry juice.
4
Bottle
Pour the liqueur into dry bottles, cork and seal them with wax.

Changes from the original

"1 fl. spirits" is given as about 7 dl neutral spirits, "del." converted to deciliters. The steps are numbered.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 624) → Modernised~86% of the text changedremovedadded

1 ~~kg. mark-~~ kg markjordbær eller ~~havejordbær 1 fl.~~ hagejordbær (eller litt av hvert). 7 dl fin ~~spiritus eller rum ½ kg. sukker 2½ del. vand. Jordbær fyldes paa vidhalsede flasker,~~ nøytral sprit eller rom ~~heldes over. Til 1 kg. mark- eller havejordbær,~~ (1 flaske). 500 g sukker. 2,5 dl vann. Fyll jordbærene på flasker eller ~~litt av hvert, 1 fl. fin spiritus~~ krukker med vid hals og hell sprit eller ~~rum; staar tildækket~~ rom over. Dekk til og la stå i 8 ~~dage. ½ kg.~~ dager.. Løs 500 g sukker ~~opløses~~ i ~~2½ del. vand, kokes~~ 2,5 dl vann og kok til ~~sirup, skummes, siles, avkjøles~~ sirup. Skum av og ~~blandes~~ sil.. Avkjøl sirupen og bland den med den ~~silede jordbærsaft. Heldes paa~~ silte jordbærsaften.. Hell likøren på tørre flasker, ~~som korkes~~ kork og ~~lakkes.~~ lakk dem.

Note on Modernised

«1 fl. spiritus» er angitt som ca. 7 dl nøytral sprit, «del.» er omregnet til desiliter. Trinnene er nummerert.

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Frequently asked questions

How long must the strawberries steep in the spirits?: The strawberries are filled into wide-necked bottles with 1 bottle of fine spirits or rum per kg of berries, and stand covered for 8 days (about 11,520 minutes).
How do I make the sugar syrup?: ½ kg sugar is dissolved in 2½ deciliters water and boiled to a syrup. The syrup is skimmed, strained and cooled before being blended with the strained strawberry juice.
Can I use both wild strawberries and garden strawberries?: Yes, the recipe calls for 1 kg wild or garden strawberries – or some of each.
How should the liqueur be stored?: The finished liqueur is poured into dry bottles that are corked and sealed with wax.

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