Soused Strawberries Recipe

Transform fresh strawberries into a decadent, boozy topping or mix-in! This easy recipe macerates juicy strawberries in a delightful liqueur blend, creating a sweet and intoxicating syrup perfect for angel food cake, pound cake, or even chocolate pudding. Imagine the burst of flavor – a perfect ending to any meal or a delightful addition to your favorite dessert!

Prep Time 15 mins
Cook Time 10090 mins
Calories 8.1 kcal
Protein 0g
Rating 0.0 (1 Reviews)
Soused Strawberries 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Soused Strawberries

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How to Make Soused Strawberries

  1. Wash and hull 1 pound of fresh strawberries.
  2. Roughly chop the strawberries into ½-inch pieces. Gently crush some of the berries to release their juices (about 1/3 of the strawberries).
  3. In a medium bowl, combine the chopped strawberries with 1/2 cup Grand Marnier, 1/4 cup Chambord, and 2 tablespoons of sugar.
  4. Gently stir to coat the strawberries evenly.
  5. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the strawberries to macerate and the flavors to meld. The longer they marinate, the more intense the flavor!
  6. Before serving, taste and adjust sweetness by adding more sugar, if needed.
  7. Spoon the soused strawberries and their delicious syrup over your favorite cake or dessert. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

4g

Fat

0g

Carbs

0g