STRAWBERRY VANILLA RECIPES

Steps:

• Place all the ingredients in a medium saucepan over medium-high heat. Bring to a gently boil, stirring constantly, and allow the strawberries to cook for a good 5 minutes, or until the strawberries are very soft. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until most all of the liquid is in the bowl. Set the pulp aside in case you want to add some of it back to the finished sauce.Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan and boil again for 3 minutes over medium-high heat. Skim any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Add a little of the pulp back into the sauce if you like the texture, or just leave it plain.Serve warm over vanilla ice cream, or refrigerate it to thicken and serve it cold. (You can reheat the sauce after refrigerating if you like.)

Steps:

• Put the flavor ingredient (prepared as detailed in the article) in a sterilized glass mason jar. For ingredients such as leaves, press it down towards the bottom so the alcohol covers it.
• Pour the alcohol over the ingredients. Make sure the alcohol completely covers the ingredient (add more if it doesn’t). Screw on the two piece lid.
• Place the jar in a cool, dark place (such as inside a cabinet). Once a day, pull it out and give it a good shake. Make sure the ingredients are still covered with alcohol; if they’re not, add more alcohol until they are.
• After the extract has infused for the allotted time (indicated in the recipes in the article), strain it through cheesecloth or a coffee filter. Discard the food bits and save the extract.
• Using a funnel, carefully pour the completed extract into an amber-colored glass bottle (discard or compost the spent plant matter). Store in a cool, dry place.