Food & Drink

These Alcoholic Strawberries Taste Like Delicious, Bite-Sized Daiquiris

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When it’s good, nothing beats a strawberry daiquiri — candy, tart, and icy chilly, with a stealthy hit of booze. Sadly, strawberry daiquiris and I’ve a considerably rocky historical past, as a result of all of them too typically style like damaged guarantees (aka a boozy strawberry Jolly Rancher tinged with bottled lime, or the essence of school spring break).

That is all to say that once I noticed this in style recipe on Food Network’s TikTok for boozy strawberries, I used to be skeptical. However identical to I hold chasing that elusive, good strawberry daiquiri on trip, I couldn’t resist making an attempt out the edible-shot model of this beachy cocktail. Right here’s what occurred once I did.

Learn how to Make Strawberry Daiquiri Bites

Begin by combining white rum and fresh-squeezed lime juice in a liquid measuring cup. Clear the strawberries and poke holes in them with a toothpick. Organize the strawberries tightly collectively and upright in a loaf pan or small glass dish. Pour the rum-lime juice combination excessive. Seal with plastic wrap and a securing layer of foil, then place them within the fridge for six hours, as much as 12.

Take away and uncover the berries, straining off the liquid. Simply earlier than serving them, pour sugar right into a shallow bowl. Roll every strawberry round within the combination just a few occasions — and rapidly! — to coat them completely earlier than the sugar begins to liquify. Organize them on a platter, and serve instantly. Every berry packs a punch—“like a particular deal with” — as my husband put it. Two per individual ought to do properly. 

My Sincere Assessment of Strawberry Daiquiri Bites

I admit that I initially wrote off alcoholic strawberries as one for the “Pictures! Pictures! Pictures!” column. However I used to be fairly delighted with the top outcome. Alcoholic strawberries are straightforward and cheap to make and oh-so enjoyable. They style like a pure, tart-sweet distillation of the seashore, in a serving measurement befitting of this candy, boozy tipple. I used to be stunned that the berries maintained their firmness even after soaking a number of hours within the citrus-rum combination. As I stated earlier, just a little goes a great distance with these bejeweled edible photographs; think about kicking off a BBQ by passing round a trayful. Or, hell, quarter them and sprinkle them over vanilla ice cream, like a sundae went to the seashore and received tipsy.

3 Ideas for Making Strawberry Daiquiri Bites

Maggie Hennessy


Maggie Hennessy is a contract meals & drink journalist and authorized chef. The previous Time Out Chicago restaurant critic, Hennessy’s work has appeared in such publications as Bon Appetit, Salon, Plate, Food52 and Eater.

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