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I remember the first time I made this strawberry moonshine: the kitchen smelled like summer and the jar on my counter looked like bottled sunshine. This drink is a boozy, bright strawberry‑lemon cordial made with simple syrup, fresh strawberry purée, a load of lemon juice, and very high‑proof Everclear. People make it for backyard parties, gifts in mason jars, and to capture the peak strawberry season in a preserveable, sippable form. If you like sweet fruit liqueurs that pack a punch, this is one to try — and it pairs nicely with desserts like an easy strawberry no‑bake fudge.

Why you’ll love this dish

This moonshine is intensely fruity, quick to assemble, and stores for weeks so a little upfront work yields many servings. It’s great for gifting because it looks pretty in jars, and it’s customizable — you can make it sweeter, tarter, or swap spirits to match your comfort level.

“Bright, full strawberry flavor with a lemony lift — like summer in a jar. Balanced sweet‑tart and dangerously smooth.” — a friend who keeps asking for more

Reasons to make it:

Captures peak strawberry flavor without fancy equipment.
Makes a batch that lasts; stash in the fridge for guests.
Flexible: scale up or down, add herbs, or lower the proof if you prefer.

How this recipe comes together

This is a straightforward cold‑mix liqueur with a hot syrup base. First you make a clear sugar syrup by dissolving sugar into water over low heat and cooling it. Separately you blitz fresh strawberries into purée and mix the purée with lemon juice. Combine the cooled syrup with the fruit, fold in the Everclear, strain out solids, and bottle. Let the flavors marry in the fridge for at least two weeks — patience pays off.

What you’ll need

4 cups granulated sugar
12 cups water
4 cups fresh lemon juice (about 20–24 lemons; taste and adjust)
1 1/2 pints fresh strawberry purée (about 1¾ to 2 cups purée)
5 cups 190‑proof Everclear (95% ABV)

Notes and substitutions:

If 190‑proof Everclear is unavailable or you prefer lower alcohol, use 100–151 proof grain alcohol or high‑quality vodka. Expect a milder final product; flavor extraction and shelf stability will differ.
Reduce sugar to taste if you like it less sweet. You can also use a 1:1 simple syrup made from less sugar, but the classic recipe uses the amounts above for balance.
For convenience, frozen strawberries work fine — thaw and drain briefly before pureeing.
Use fresh lemon juice for brightness; bottled juice won’t give the same zip.

You can also read a related strawberry dessert technique like this two‑ingredient strawberry fudge for pairing ideas.

Step-by-step instructions

A jar of delicious strawberry moonshine, homemade and refreshing.

Place a large pasta pot over low heat. Add the 12 cups of water and 4 cups of sugar.
Stir continuously until the sugar completely dissolves and the liquid is clear. Do not boil.
Remove the pot from heat and let the syrup cool to room temperature.
While the syrup cools, wash and pat your strawberries dry. Remove stems and dice the berries.
Place the diced strawberries in a blender and purée until smooth. Measure about 1½ pints of purée.
Combine the cooled sugar water with the strawberry purée and add the 4 cups of fresh lemon juice. Stir to blend.
Add the 5 cups of 190‑proof Everclear and stir thoroughly to incorporate.
Strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl. Press gently to extract liquid and remove all pulp.
Pour the strained moonshine into sterilized mason jars or bottles, seal, and refrigerate. Let sit for about 2 weeks; longer improves integration of flavors.

Best ways to enjoy it

Serve chilled in a small shot glass or poured over crushed ice as a casual sipper.
Mix a splash with sparkling water, prosecco, or ginger beer for a refreshing spritz.
Use as a boozy topper for vanilla ice cream or folded into whipped cream for an adult dessert.
Batch into a cocktail pitcher: 2 oz strawberry moonshine + 4 oz lemonade + ice makes a fruity punch.

Pairings: light cheeses (goat cheese), lemon bars, summer salads, and strawberry desserts all work well.

How to store & freeze

Refrigerate sealed mason jars. The high alcohol content and sugar mean it keeps well; consume within 6–12 months for best flavor.
Label jars with date and alcohol content. Keep away from heat and direct sunlight.
Do not freeze if the alcohol content is very high — it will not solidify, but freezing can change texture and flavor. If you used lower‑proof spirits or significant water dilution, freezing could be unsafe or degrade quality.
Always store out of reach of minors and clearly mark homemade bottles.

Safety note: this recipe uses 190‑proof Everclear (95% ABV). It is extremely flammable and should be handled responsibly. Never use open flame near the spirit and keep it locked up away from children.

Pro chef tips

Cool the syrup completely before adding alcohol to avoid evaporating the alcohol content.
For a crystal‑clear final product, strain twice: first through a mesh sieve, then through cheesecloth.
Letting the jar age 4–6 weeks rounds the edges and deepens color. Patience yields better balance.
Taste as you go. If the lemon is too sharp after a week, a touch more sugar syrup (small batches) can smooth it.
Sterilize your jars and utensils with boiling water to extend shelf life and prevent contamination.
If you want less pulp but more aroma, reserve a tablespoon of coarse smashed strawberries and add to individual glasses as a garnish.

For an alternate strawberry presentation idea, check tips from a classic dessert such as this best‑ever strawberry cake.

Creative twists

Strawberry‑basil: add a handful of fresh basil leaves to the purée for an herbal lift. Remove leaves before bottling.
Citrus swap: replace half the lemon with lime for a tart twist.
Honey syrup: substitute half the sugar with honey for floral depth; warm gently to dissolve.
Spiced version: steep a cinnamon stick or a few cardamom pods in the warm syrup, then remove before cooling.
Non‑alcoholic cordial: omit Everclear and steep the purée with extra lemon and a splash of apple cider vinegar; keep refrigerated and use as a mixer.

Your questions answered

Q: How strong is this moonshine?
A: With 5 cups of 190‑proof Everclear in this volume, the final ABV is very high. If you need a specific percentage, dilute further or use a lower‑proof spirit. Always consume responsibly.

Q: Can I use frozen strawberries?
A: Yes. Thaw fully and drain excess water before pureeing. Frozen berries are slightly softer and may yield a darker color, but flavor is fine.

Q: How long should I age it before drinking?
A: Two weeks is a good minimum. Four to six weeks mellows and deepens the flavor. Shake jars gently every few days during the first two weeks.

Q: Is this safe to give as gifts?
A: Yes, if you clearly label bottles with alcohol content and include a “for adults only” note. Ensure gift recipients are of legal drinking age in their area.

Conclusion

For the original recipe inspiration and another take on strawberry moonshine, see this detailed guide from Strawberry MOONSHINE! – My Incredible Recipes. If you want to compare commercial strawberry moonshines and flavor profiles, Ole Smoky’s strawberry expression is a useful reference at STRWBERRY – Ole Smoky Distillery. For a different brand perspective and tasting notes, check out Midnight Moon’s version at Strawberry Moonshine – Midnight Moon.