Alcohol-Infused Fruit, 3 Ways

Dig into happy hour tonight! Booze-soaked fruit is the perfect after-hours treat for unwinding with friends or (grownup) family and it couldn't be easier to pull together. Our 3 favorite boozy fruit recipes can be made 1 hour ahead for an instant party...or up to 1 day ahead if you'd like to pack 'em up for a hot day at the beach or park. Grab a pack of party toothpicks if you have time, like the Jewel Tone Puff Picks from Party City, or make your own like we did for the Spiced Rum-Soaked Pineapple recipe below. Either way, these adults-only snacks are dripping with retro charm.

1. Tequila-soaked watermelon with basil and salt

Serves: 10 to 12

Ingredients:

- 1 watermelon, sliced into wedges

- 4 to 5 cups good-quality tequila

- 1/4 cup salt

- 1/4 cup packed basil leaves

Directions:
1. Arrange the watermelon in shallow baking dishes. Pour tequila over watermelon, cover and chill, turning once, at least 1 hour and up to 1 day.

2. Meanwhile, pulse the salt and basil in a food processor fitted with the blade attachment until combined and the mixture resembles wet sand. Spread on a parchment-lined baking sheet and bake at 250˚ 15 minutes or until dry; break up any large bits with your fingers. Drain watermelon and pat dry. Serve with the basil salt.

Related: Fruit Dessert Recipes

2. Spiced rum-soaked pineapple
Serves: 6 to 8

Ingredients:

1 pineapple, cut into small wedges

1 cup good-quality dark rum

1/2 cup dark brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon allspice

Directions:
1. Mix the pineapple, rum, brown sugar, cinnamon and allspice in a large bowl.

2. Cover and chill at least 1 hour or up to 1 day. Drain before serving.

Related: 8 Delicious Strawberry Recipes

3. Sherry-soaked strawberries with clotted cream
Serves: 6 to 8

Ingredients:

1 pound strawberries, trimmed and halved

1 cup cream sherry

1/4 cup granulated sugar

Clotted cream and/or biscuits, for serving

Directions:
1. Mix the strawberries, cream sherry and sugar in a bowl until combined.

2. Cover and chill at least 1 hour or up to 1 day. Drain before serving. Serve with clotted cream and/or biscuits, if desired.

Have you ever tried making your own booze-infused fruit? What flavors did you experiment with? What was the occasion? We'd love to know...cheers!

-- By Erin Phraner

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