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Spiked Fruit Cup

This decidedly adult snack puts the "cocktail" back into fruit cocktail. The mix of ripe fruit and alcohol reminds us of sangria -- but eaten with a spoon.

  • Prep:
  • Total Time:
  • Servings: 6
Spiked Fruit Cup

Photography: Jen Causey

Source: Martha Stewart Living, September 2013


  • 4 cups fruit, sliced or pitted if necessary
  • 1/2 cup sugar
  • 3 sprigs basil, plus leaves for garnish
  • 1 1/2 cup white rum, gin, or cachaca
  • Juice of 1 lime


  1. Place fruit such as strawberries, raspberries, grapes, pears, and plums in a large bowl. Toss with sugar and basil sprigs.

  2. Stir in alcohol to cover fruit. Refrigerate at least 2 hours and up to 8 hours, stirring a few times.

  3. To serve, remove basil sprigs, stir in lime juice, and garnish with basil leaves.

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