Sugared Boozy Strawberries

You can use these as flavored “ice cubes” in white wine, arrange them on a pretty plate and serve as a dessert, or put them in a bowl and leave them out with appetizers. While I’m far too old to be making recipes that can be described as fun and girly, I love these, and you will too.

These are just a few minutes of prep, but you’ll want to chill them before you serve them, so give yourself a little extra time. Also, take the time to look for really nice quality fresh berries. It will make a difference.

What You’ll Need

No special equipment here, just a bowl and a plate for rolling sugar.

Instructions

Prep Your Strawberries 

Cut the tops off and give them a good wash.

Dry them well! You want the booze to soak in, not get diluted by water clinging to the outside.

Soak Them 

Add your strawberries to a bowl and pour the rosé and amaretto right over the top. They should be fully submerged. If they’re floating a little, just give the bowl a gentle shake to settle everything.

Cover and refrigerate for at least an hour. (Longer is fine if you’re prepping ahead, but an hour is really all you need.)

Roll in Sugar 

Pull the strawberries out of the liquid and let any excess drip off for a second before rolling them in granulated sugar. Do this right before serving.

If they sit too long after sugaring, the coating gets wet and loses that nice crisp finish.

Serve or Freeze 

From here you have two good options. Serve them immediately as-is, cold and sugar-crusted straight from the fridge. Or lay them on a parchment-lined baking sheet and freeze them for a couple of hours.

When frozen, they can be used as “ice cubes” dropped into a glass of rosé or champagne.

Storage Instructions

Make Ahead: These are actually a great make-ahead party snack. You can soak the strawberries up to 24 hours in advance. Just keep them covered in the liquid in the fridge until you’re ready. Wait to roll them in sugar until right before serving.

Refrigerator: Once sugared, these are best eaten the same day. The sugar coating softens as they sit, so if you have leftovers, store them in an airtight container in the fridge and plan to finish them within a day or two. They’ll still taste great, just less crisp.

Freezer: Freeze unsugared strawberries on a parchment-lined baking sheet until solid, then transfer to a freezer bag or airtight container. They’ll keep for up to a month. Pull them straight from the freezer and drop them into a drink, or let them thaw for a few minutes before rolling in sugar if you want to serve them as a snack.

The Soaking Liquid: Store leftover rosé-amaretto liquid in a sealed jar in the refrigerator for up to a week. Use it in cocktails or pour it over ice for a simple drink on its own.

Serving Ideas

• As a party snack Pile them on a small platter alongside a cheese board. They’re particularly good next to something creamy and mild like brie or mascarpone.
• As a drink garnish Perch one on the rim of a champagne flute or rosé glass for an easy, impressive touch at a shower, girls’ night, or holiday brunch.
• As cocktail “ice” Drop a few frozen ones straight into a glass of rosé, champagne, or even a whiskey drink. They chill the drink as they thaw and infuse it with flavor at the same time.
• Over dessert Spoon a few over a slice of pound cake or angel food cake with a dollop of whipped cream. The boozy syrup that collects at the bottom of the bowl is especially good here.

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