Cider-infused strawberries are perfect as a topping for desserts like ice cream or cake. They can also be enjoyed on their own as a refreshing and slightly indulgent snack. You can even slice them and stick them on the rim of a tulip glass as an edible garnish.
This pairing allows for the flavor of the cider to come through without overpowering the strawberries. You can add a few ounces of vodka in the bowl for a batch with some extra pizazz, but we recommend soaking for a shorter time to keep the fruity flavor.
While the recipe calls for Clarksburg Strawberry Basil Hard Cider, our Dry, Semi-Sweet, and SHOUT! ciders will also work. Drunken fruit recipes benefit from marinating for a while, so they’re the perfect treat to prepare ahead of time.
It’s best to start with fresh strawberries (extra points if you picked them yourself!). Strawberries from the grocery store or farmer’s market work well—just stay away from frozen berries, as they tend to get mushy quickly.
After you wash the berries, pour your Clarksburg Cider of choice over them in a bowl until they’re covered. Cover the bowl and let them chill out in the fridge for at least 1 hour but up to overnight.
Then, take the strawberries out of the cider, dry them off by blotting with clean paper towels, and roll them in granulated sugar. The sugar provides some fun texture and makes for a nice uniform look.
Enjoy your strawberries with friends and remember to consume responsibly, especially if serving to guests who may not be accustomed to alcohol-infused treats. These little guys can get you berry tipsy.
