You’ve heard of fruit infused liquor, but what about liquor infused fruit? We’re all about new boozy trends, and this is one you’ll definitely want to try for yourself. Steep fruit in an alcohol of your choice, or follow the recipes posted below for our favorite combinations. Eat them alone, toss in a creative cocktail, or serve over ice cream—there are several ways to enjoy these tipsy treats.
Use in a melon ball cocktail or a super fruity pitcher of sangria.
- 7 cups melon balls (any melon, or assorted melons)
- 3 Tbsp. Sugar
- 1 cup light rum
- 1 tsp. lemon zest
- 1/2 tsp. lemon juice
- 1 Tbsp. lime zest
First, dissolve sugar in the rum and add the lemon juice. Place the melon balls in a large bowl and sprinkle in the lemon and lime zest. Stir together. Place in the refrigerator and serve after 1 hour.
Plop a few in a glass of whiskey or serve over vanilla ice cream.
- 2 cups bourbon
- 1 1/2 cups pitted cherries
In a bowl, pour bourbon over the cherries. Cover and let soak in the refrigerator for 48-72 hours.
Add to a strawberry daiquiri or dip in chocolate.
- 1 lb. (500 g) strawberries, stemmed and quartered
- 1 cup (240 ml) vodka
Start by poking holes in the strawberries with a fork (this allows the vodka to soak in more). Place strawberries in a bowl and pour vodka over them. Cover and refrigerate for 1-24 hours (the longer you let sit, the stronger they’ll be). Drain the vodka from the berries and enjoy.
Tequila soaked Watermelon Wedges
Garnish a margarita or freeze and blend for a unique boozy beverage.
- 1/2 cup tequila
- 1/4 cup triple sec
- 1/4 cup fresh lime juice
- 8 oz. watermelon, rinds removed
- Sugar (optional)
Combine the tequila, triple sec, and lime juice. In a bowl or tray, pour mixture over watermelon slices. Cover and let sit for about 20 minutes. Dip the tips of each wedge in sugar (if you wish) and place in the freezer for 2 hours.
Mix into a piña colada or go all out and add to a complete booze infused fruit salad.
- 16 ounces (1 Pint) Coconut Rum
- 1 Fresh Pineapple, peeled & cored
Cut fruit into bite sized pieces. In a bowl, pour coconut rum over pineapple. Cover and place in the refrigerator for 24 hours. Drain the rum afterwards, saving it to use in a cocktail of your choice.