Sugar Coated Rosé Strawberries
Serves: 2 servings
  • ¼ cup raw cane sugar (sometimes called evaporated cane juice)
  • ½ teaspoon freshly grated orange zest
  • 10 medium strawberries, with stems if possible
  • 1 can (187 ml) of 14K Wines Rosé
  1. Combine the sugar and orange zest in a small bowl. Set aside.
  2. Poke each strawberry with the tip of a toothpick 4 or 5 times in different spots and place them in a pint size mason jar or other similar size container.
  3. Pour the entire can of rosé in the jar. Let the strawberries soak up the rosé for a minimum of 15 minutes at room temperature or up to 1 hour in the refrigerator.
  4. Remove the strawberries from the jar by their stems (let the excess rosé drip off for a second or two) and place them, one at a time, in the bowl of sugar. Spoon the sugar over each strawberry and roll it around until the entire surface is coated. Pick back up by the stem and gently shake off the excess sugar before placing on a serving platter.
Sugar Coated Rosé Strawberries taste best at room temperature. If not serving within an hour, place them in the freezer. Let come to room temperature before serving.
Recipe by Queen of My Kitchen at