- Total: 6 hr 15 min(includes soaking time)
- Active: 15 min
- Yield:15 to 20 strawberries
1 1/4 cups light rum
1/4 cup lime juice
1 quart medium strawberries, with stems
1 cup granulated sugar
- Stir the rum and lime juice together in a large measuring cup. Poke the strawberries all over with a toothpick. Nestle them stem-side up in a 9-by-5-inch loaf pan, wedging them together as much as possible so they stand upright. Pour the rum mixture over the top and refrigerate for at least 6 hours and up to overnight.
- Drain the rum mixture and discard or save for another use. Put the sugar on a plate and roll the strawberries in it to coat. Transfer to a serving platter and serve immediately.
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