How To Make Turkey Strawberries
Why you will LOVE this recipe: –

  • Thanksgiving is usually full of desserts that have to be baked – these fun little treats can be made days in advance and just be tucked away in the back of the fridge until your get-togetherfreeing up much needed oven space!
  • If you’re children are going stir crazy from being out of school and you need a fun family activity that can both give them something to do AND help prepare food for your Thanksgiving dinner, this is just what the doctor ordered!
  • Instead of the usual apple, pecan or pumpkin pie, this is the perfect dessert to add to your spread on Turkey Day!
  • 12 oz Chocolate Almond Bark 6 blocks
  • 6 oz Almond Bark 3 blocks
  • 8 Strawberries large
  • 16 Pretzels Sticks thinnest you can find
  • 8 Mini Marshmallows cut in half
  • Rinse and pat your Strawberries dry and set aside.
  • Break about 1/4th of the top of the pretzel sticks offyou will use the piece that is about 3/4ths length because otherwise, the pretzel sticks are TOO LONG.
  • Cut your mini marshmallows in half, long ways. There will be two insides of the marshmallows that are sticky.
  • Stick the cut side of the marshmallow to the top pretzel stick (make sure you use the broken end so the feat that stick out are rounded and not jagged)
  • Place your chocolate almond bark into a deep, microwave safe bowl.
  • Heat for 30 seconds, then stir and continue heating for 15 seconds each time, stirring in between until your chocolate is fully melted.
  • Dip the top of the pretzel stick with the marshmallow lightly into the melted chocolate bark then stick the pretzel/marshmallow leg to the right side of your strawberry and hold it there for about 30 second until it adheres. Repeat with the left side!
  • Place your strawberry with legs attached on a baking sheet lined with parchment or wax paper, then repeat the process with all your strawberries. (each will cook and harden as you continue to work)
  • Once the strawberry turkey legs are set, poke a fork into the top of the strawberry then dip the whole strawberry, up to the stem in chocolate, shake off excess and place back on parchment paper.
  • Repeat this for all your strawberry turkeys, then place your baking sheet into the fridge for 10 minutes to harden the chocolate.
  • While those are cooling, melt your white almond bark the same way as before.
  • Remove the baking sheet from the fridge.
  • Pick up the strawberries by the stem and lightly dip the bottoms of each leg into the white chocolate park to make the turkey’s feet.
  • Return each one to the baking sheet and then back to the fridge until set.
  • You can use milk chocolate chips and white chocolate chips instead of almond bark if you prefer
  • Make sure to melt and stir the chocolate if it gets cool as you are workingbut don’t overheat it or it will begin to clump and harden
  • If you prefer not to have the stems, feel free to cut them off before beginning!
  • There are lots of brands on pretzel sticks but I found that the cheap Walmart brand pretzel sticks worked best! You want these to be thin so they are not too heavy to attach.

Nutritional Disclaimer

How to make liquor strawberries?

MORE RECIPES WITH STRAWBERRIES – Strawberry Rosé Slushies (Frosé) Frozen Strawberry and Mango Margaritas Strawberry Coconut Mojitos

3 cups dry alcohol of choice, (Vodka, champagne, Prosecco, sparkling white wine) 5 ounces (150g) semisweet chocolate, broken into smaller blocks or chopped 5 ounces (150g) milk chocolate, broken into smaller blocks or chopped 2 teaspoons coconut oil 2 pounds strawberries with stems, (1 kg | about 20 strawberries) 2 oz (60g) white chocolate, for decoration

Line a sheet pan with parchment or wax paper. Set aside. Place strawberries in a large bowl. Cover completely with vodka (add more if needed). Refrigerate for at least 1 hour, or up to 5 hours if time allows. Drain strawberries, reserve vodka for future use. Thoroughly pat strawberries dry with paper towel. (The chocolate will not stick if the strawberries are not dried well). In a microwave-safe bowl, combine semisweet chocolate, milk chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted. Pierce the stem-end of a strawberry with a fork and dip strawberry into the melted chocolate. Lift strawberry just above the bowl and twist around a couple of times to let excess chocolate drip off. Place strawberry on lined pan and repeat with remaining strawberries. Chill until the chocolate sets, about 15-30 minutes. To drizzle strawberry with white chocolate for effect: Melt white chocolate using the same directions as above. Dip the tip of a fork into the chocolate and drizzle in a zig-zag pattern over the dipped strawberries. Let set in the refrigerator for a further 30 minutes, or until set.

Does melting chocolate get hard?

Final Notes on Hardening Chocolate and How Long it Takes – Chocolate typically takes about 20-30 minutes to fully harden and set at room temperature. By placing your melted chocolate in the fridge, you can cut these times in half, speeding up the hardening process.

  1. Although using a freezer can harden chocolate more quickly, it may cause blooming, resulting in discoloured chocolate.
  2. White chocolate generally solidifies more rapidly than milk or dark chocolate, setting in around 10-20 minutes.
  3. On the other hand, milk and dark chocolate usually take 20-30 minutes to harden.
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All of these times will vary depending on which type of chocolate you are using, the type of application and how thick it is. So be sure to check the progress of your chocolate hardening to consider these variations. And don’t forget to take a look at this link for the perfect cooking chocolate product.

What alcohol do you soak fruit in?

Pour the red label wine and the white rum over the fruit until fully submerged. Then, tightly close the jar and place in refrigerator for at least 7 days up to one year. From time to time, check on the fruit in soak and add more rum and wine to the jar as needed to keep the fruit completely submerged in liquid.

Can fruit in alcohol go bad?

When we discuss food preservation, we are usually talking about canning, dehydrating, freezing or fermenting. But did you know that you can also preserve fruit in alcohol, such as brandy or vodka? It is a way of preserving the flavor or essence of the fruit for later use. Homemade Raspberry Liqueur: This little gem is versatile in the kitchen and so easy to make. Better than store bought and packed with flavor, these little liqueur gems are versatile in the kitchen and very easy to make. What’s more, they make terrific gifts at holiday time.

What could be better than that? And guess what? You can even make cocktails from jam ! But that is another topic Fruit: You can make liqueur from just about any fruit: apples, apricots, blackberries, blueberries, cherries, citrus, cranberries, peaches, pineapple, raspberries or even a mixture of fruit.

My favorites are lemon, raspberry and cranberry, but they are all good. Fresh fruit is always best, but frozen unsweetened fruit also works in a pinch. In fact, if you want to make some liqueurs as holiday gifts this year, start now with frozen fruit or fresh cranberries and in a month’s time you will have many bottles to give away.

  1. Alcohol: I prefer to use vodka for most liqueurs because it allows the flavors and the colors of the fruit to really shine.
  2. But brandy will also make a nice liqueur with peaches, cherries or any heavily spiced mixtures.
  3. You don’t have to use the most expensive brand of alcohol, but avoid the cheapest if you want a delicate flavor.

You get what you pay for. You can also use pure grain alcohol if you have it in your area. Spices: You can make your liqueur uniquely your own by including some spices in the steeping process. Try whole cinnamon sticks with cranberries or a teaspoon of allspice with peaches or a whole vanilla bean withwell ANYTHING ! It is all good! Bottles: You can find very inexpensive, used glass bottles at thrift stores and garage sales or brand new bottles from sources such as Lavender Lane, 4 cups fruit of your choice (or 12 oz. bag of fresh cranberries) 2-3 cups of vodka or brandy Optional spices such as cinnamon sticks, whole allspice or vanilla bean Cheesecloth and coffee filters Large funnel for straining & filling bottles 1 cup sugar ½ cup water Wash fruit and remove stems or pits if necessary (depending upon fruit used). I like to use vintage canning jars for steeping, but any large glass jar will work well. Place fruit in a large, clean glass container. (I use my collection of vintage canning jars for this purpose. But any quart size or large jar will work.) Add 2-3 cups vodka or brandy or enough to cover the fruit.

  • Some fruit will float and that is okay.
  • Add any spices that you wish.
  • Stir the mixture and cover the container tightly.
  • Set container on a shelf, away from heat or sunlight for at least 4 weeks.
  • Stir or shake occasionally.
  • After steeping, strain the mixture using several layers of cheesecloth.
  • Once removed from the alcohol, store the “drunken fruit” in the refrigerator and use within a few days as a dessert topping, addition to tea bread, or addition to a dessert sauce.

Take the remaining flavored alcohol and strain again using fresh cheesecloth or better yet, coffee filters to get a clear liquid with no cloudiness. Meanwhile in a small saucepan, combine sugar and water. Heat to a boil, stirring constantly and cook for one minute or until the bubbling mixture turns clear.

Remove from heat and set aside until completely cooled. (About 1 hour) Pour half the sugar syrup into the alcohol base, stir and taste for sweetness. Some fruits are very tart and will require all of the sugar syrup. Others will only need a hint of sweetness. Extremely tart fruits (like cranberries) may even need a second batch of sugar syrup to really create a truly sweet liqueur.

This is a personal preference, so use your own judgment. Continue adding syrup until you reach desired flavor. Bottle your liqueurs in clean, decorative bottles and label with a date. The liqueurs will have the best flavor after a few months of sitting on the shelf (aging).

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How long to steep fruit in alcohol?

How Long To Infuse Alcohol With Citrus & Fruits – How long you infuse your spirit will depend on the ripeness of your fruit, the heat in your peppers (if using), and the potency of your herbs and spices, as well as the ABV of your base spirit (the higher the proof, the faster a spirit will extract flavor).

  1. It is also very much a matter of personal preference.
  2. The infusion will change over time, and longer doesn’t always mean better.
  3. Your best bet is to taste your concoction routinely over time until you get it right where you want it, keeping in mind that spirits steeped with very spicy and intensely flavored ingredients might be optimal in as little as an hour.

Most basic fruit infusions are ready in 2 to 4 days, but some combinations improve over the course of weeks.

What is strawberry liqueur made from?

Ingredients – All you need to make your own strawberry liqueur is fresh strawberries, sugar and vodka. As for tools, be sure to have a 1 quart jar and cheesecloth on hand.

How are fruit liqueurs made?

liqueur, flavoured and sweetened distilled liquor, with alcohol content ranging from 24 percent to 60 percent by volume (48–120 U.S. proof). Liqueurs are produced by combining a base spirit, usually brandy, with fruits or herbs and are sweetened by the addition of a sugar syrup composing more than 2 1 / 2 percent of the total beverage by volume.

  • The word liqueur is derived from the Latin liquefacere, meaning “to make liquid.” Liqueurs were probably first produced commercially by medieval monks and alchemists.
  • They have been called balms, crèmes, elixirs, and oils and have been used over the centuries as medicines and tonics, love potions, and aphrodisiacs.

Fruit liqueurs are produced by the infusion method, in which fruit is steeped in the spirit, which absorbs aroma, flavour, and colour. Plant liqueurs, naturally colourless, are produced by either percolation or distillation, Percolation is accomplished in an apparatus much like a coffee percolator.

  • Leaves or herbs are placed in the top section, and the base spirit in the bottom section is pumped up over the flavouring material, extracting and carrying down the flavour constituents,
  • The distillation method uses plants, seeds, roots, or herbs as flavouring material.
  • They are softened in the base spirit, then combined with additional spirits and distilled.

After the base spirit is completely flavoured, it is sweetened and filtered. Plant liqueurs are frequently coloured with vegetable colourings. Liqueurs may be aged or bottled immediately. Generic liqueurs, marketed under accepted common names, frequently vary according to brand because of formula differences.

They include apricot liqueur; crème d’ananas, flavoured with pineapple; crème de cacao, flavoured with cocoa and vanilla beans; crème de framboises, made from raspberries; crème de menthe, mint-flavoured; crème de noyaux, with bitter-almond flavour derived from fruit stones; crème de violette, also called parfait amour, with oils from both violets and vanilla beans; Curaçao, with flavour from the dried peel of the green oranges of the island of Curaçao; Danziger Goldwasser, spicy and containing tiny gold specks; kümmel, flavoured with caraway seed; prunelle, with plum flavour; sloe gin, flavoured with the fruit of the blackthorn bush; and Triple Sec, a colourless Curaçao.

Proprietary brands, usually prepared from secret formulas, are made by individual producers, who market their products under registered brand names. French proprietary brands include Bénédictine, a plant liqueur first produced in 1510 from one of the most closely guarded of all formulas; Chartreuse, made from a formula developed in 1607, including yellow and green plant liqueurs, both with spicy and aromatic flavour; Cointreau, a proprietary brand of Triple Sec; Grand Marnier, produced in the Cognac region, an orange Curaçao; and Vieille Cure, a plant liqueur made in Bordeaux.

  1. Italian liqueurs include Liquore Galliano and Strega, both with spicy flavours.
  2. British brands include Drambuie, with Scotch whisky as a base and flavoured with honey, made from a French formula taken to Scotland in 1745; and Irish Mist, a spicy liqueur made with Irish whiskey and honey.
  3. Cherry Heering is a cherry liqueur produced in Denmark.

Liqueurs manufactured in the United States include Forbidden Fruit, made with brandy and grapefruit; and Crème Yvette, with violet flavour and colour. Coffee-flavoured brands include Kahlúa, from Mexico; and Tia Maria, using rum as the base spirit, from Jamaica.

O Cha, with the flavour of green tea, and Midori, with the flavour of melon, are from Japan. Van der Hum is a spicy and aromatic product made in South Africa, Liqueurs, sweet in flavour and with ingredients promoting digestion, are popular after-dinner drinks. They may be served straight, poured over ice, or mixed in an endless variety of combinations that may include liquors, brandies, and cream,

Liqueurs are also used as flavourings in various dessert dishes. Get a Britannica Premium subscription and gain access to exclusive content. Subscribe Now

What alcohol is made from strawberries?

Nutrition Facts (per serving)
246 Calories
0g Fat
63g Carbs
1g Protein

Show Full Nutrition Label Hide Full Nutrition Label ×

Nutrition Facts
Servings: 40
Amount per serving
Calories 246
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 63g 23%
Dietary Fiber 2g 6%
Total Sugars 61g
Protein 1g
Vitamin C 48mg 241%
Calcium 20mg 2%
Iron 0mg 2%
Potassium 127mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate.) The wine most of us are familiar with is made from grapes, of course, but grapes aren’t the only fruit that can be turned into this beloved adult beverage.

  • When other fruits, including strawberries, are mixed with water, lemon, and sugar, and left to ferment, a delicious fruit wine is created, offering an alternative to the traditional bottles on the liquor store shelves.
  • When making this easy recipe for homemade strawberry wine, you need to plan well in advance as the wine needs to age for at least one year.

(Your investment will be minimal after the initial mashing, straining, and bottling.) This recipe doesn’t require any added yeast since it relies on natural fermentation from the wild yeast already present on the fruit. If you don’t want to trust nature, however, there is an option to add wine yeast.

  • 7 pounds whole strawberries
  • 2 gallons boiling water
  • 1 lemon, juiced
  • 2 teaspoons wine yeast, optional
  • 5 pounds sugar
  1. Gather the ingredients.
  2. Wash and hull strawberries, removing any stem or bits of leaf.
  3. In a large earthenware crock, mash strawberries.
  4. Cover mashed berries with boiling water.
  5. Add lemon juice and quickly stir for about 2 minutes.
  6. If you want to add wine yeast, mix into strawberry mash once it has cooled to 85 F.
  7. Cover the crock with a clean linen cloth. Let crock rest in a cool, dark place.
  8. Give it a stir each day for one week.
  9. After one week, strain mixture through a double layer of cheesecloth into a large, clean bowl, discarding strawberry pulp.
  10. Combine strawberry liquid with sugar, stirring to dissolve sugar.
  11. Pour liquid into a clean crock and let stand another week, stirring daily.
  12. After the second week, pour strawberry liquid into 1-gallon glass wine bottles and cork loosely. If you have fermentation locks, you can use those instead of a loose cork.
  13. Let bottles rest in a cool, dark place for three months.
  14. When wine is clear and no longer fermenting (bubbling), pour it into individual bottles. Cork bottles and let them age for at least one year before drinking this delicious strawberry wine.

How do you infuse fruit with alcohol?

Fruit Infused Alcohol Recipe How To Make Turkey Strawberries > Fruit Infused Alcohol By Step 1: Choose your liquor Vodka is an obvious choice, but why not use white rum or tequila, brandy or grappa? Don’t go for the really cheap stuff, but don’t splurge either. A middle-of-the-road, neutrally flavored liquor will produce the best infused spirits. Step 2: Choose your produce Use what’s in season. Go to your local farmers’ market or, better yet, pick berries from your own berry patch, and bring home the most beautiful produce you can find. The super-ripe peach that dribbles juice down your chin is a perfect candidate. Also try raspberries, strawberries, pears, figs, lemons, cherries, blueberries, even beets and chiles, as long as they are ripe, ripe, ripe. Some of my favorite fruit-and-spirit combos (in addition to the ones pictured above) are: Apricots + Eau de Vie Figs + Bourbon Jalapenos + Tequila Pineapple + Rum Beets + Vodka Google Ads Rate this recipe 4 / 5 ( 7 Votes) Prep your fruit Wash it well and cut it into pieces. Remove peels and skins plus any part of the fruit that you wouldn’t want to eat: Stems, pits, cores, and seeds should all be tossed into the compost pile. As the liquor infuses, bitter flavors from citrus pith and seeds can leech into the liquor, so you want to avoid that. Step 4: Bottle & Wait Fill a clean resealable glass jar or bottle with fresh, cleaned fruit. Top off with liquor and screw on the lid. Place in a cool, dark place (like a fridge) until the flavors infuse (anywhere from a week to a month, depending on your taste and the strength of the fruit). Shake the jar every few days. When you’re happy with the flavor of the hooch, strain out fruit and pour infused spirits into a clean resealable glass jar or bottle; store in the fridge. Step 5: Drink Up Use your freshly infused spirits in place of plain spirits in your favorite cocktail (Mango Margaritas, anyone?), or serve up as a Martini. One caveat: This process requires a little patience. I generally start one mason jar of infused spirits per week throughout the summer. Depending on the type and ripeness of the fruit, infusions can take 2 to 3 weeks, so plan accordingly if you’re making it for a party (or use a fresh batch as an excuse to party). A pretty jar of rosy strawberry vodka is the perfect hostess gift, and it’s a lot more appealing than neon-green Margarita mix. ​ Do you have a website or cooking blog?, is a free cooking website. Join us and discover thousands of recipes from international cuisines. ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. : Fruit Infused Alcohol Recipe

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