Strawberry Woo Woo recipe

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This strawberry woo woo is a summery, fruity take on the traditional cocktail.

strawberry woo woo
(Image credit: Future PLC)
  • healthy
Makes4
SkillEasy
Preparation Time10 mins
Total Time10 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories250 Kcal13%
Carbohydrates20 g8%

This strawberry woo woo cocktail recipe can be prepared fresh or made ahead and kept in the fridge for a few hours until you're ready to pour it.

Traditionally a woo woo has just four ingredients - vodka, peach schnapps, cranberry juice and lime. This version has the added summeriness of strawberries, puréed down into a smooth pulp and added in. This is a great way of using up strawberries that are a little tired of bruised, or in the reduced aisle at the supermarket. Out of season, you can use frozen ones instead. This is a really great cocktail for parties because you can make it in advance and have it ready to serve people as soon as they arrive. 

Ingredients

  • 10 strawberries, hulled
  • 425ml cranberry juice
  • 200ml vodka
  • 100ml peach schnapps
  • A lime
  • Ice

WEIGHT CONVERTER

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Method

  1. Blend the strawberries until they’re pureed. In a cocktail shaker or jug, combine with the puree with cranberry juice, vodka and peach schnapps, plus the juice of half of the lime (reserve the other half and cut into slices to garnish). 
  2. Pop in a few ice cubes to help chill the mixture and give it a shake (if using a cocktail shaker) or a stir (if using a jug).
  3. Pour through a strainer or a sieve into your serving glasses and finish with a lime slice.

Top tips for making a strawberry woo woo

Instead of garnishing with a lime wedge, you could slot a strawberry on the edge of the glass.

Can I serve this strawberry woo woo cocktail from a jug?

Yes, because it can be pre-prepared, this is a great cocktail for serving in a jug and leaving guests to help themselves. 

Can I use other summer fruit for this recipe?

Yes, this recipe is so versatile. You can use other berries like blackberries or currants. Alternatively you could use soft stone fruit like peaches. Peel and stone them before blending. 


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Samuel Goldsmith
Freelance food writer

Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.