Strawberry and Campari go hand in hand, and now I finally have a recipe up for you to enjoy for months on end!
Strawberry Infused Campari
A classic flavour combination, and I leave you with the infusion recipe here.
- 6 Strawberries
- 1.25 cup Campari
De-stem Strawberries and cut into small slices
In a sterile mason jar, fill with cut strawberries and campari.
Cover and let this sit in a dark, slightly cool area in your space, for 3 days. Give it a slight shake every day.
Once infused, strain through a cheese cloth or coffee filter works best to make sure none of the fruit is left in the Campari for a longer shelf life! Can last up to 6 months on a shelf, or longer if kept in the fridge.