Easy, Boozy, Beautiful: Alcohol-Soaked Fruit Recipes to Serve This Summer

Made with a mix of whatever fruit you have on hand (try raspberries, pears, and grapes), this spiked fruit cup is like a sangria you can eat with a spoon.

Think of this as the easiest, most refreshing dessert to serve this summer. Will you choose watermelon with tequila and mint, honeydew with gin and tarragon, and cantaloupe with vodka and basil? Why not make all three?

Deconstruct the classic Bloody Mary and let the ingredients shine. Ripe summer tomatoes don't need to be puréed into exhaustion—serve them simply sliced and sprinkled with salt and pepper. Choose good-quality vodka and make sure it's chilled to complete this sophisticated summer treat.

Ice cream grows up when you add vodka and tarragon simple syrup. Sweet, summery, and sophisticated: This is a sherbet you won't forget. 

Peach wedges, cantaloupe crescents, round watermelon slices and balls are garnished with small basil leaves for a hint of anise—a splash of Lillet Rosé takes this elegant, easy dessert straight to Provençe.

Cut watermelon into clean squares and dip them into Campari for a fun yet elegant presentation of truly boozy fruit. 

Red wine, crème de cassis, cloves, and juniper berries give these red-wine-poached pears a deep, sophisticated, flavor and a dark, dramatic look.

This refreshing granita combines lychee and ginger for a homemade snow cone that's not too sweet. Adding ginger liqueur takes this dessert over the top.

These wine-poached apricots can be served over a slice of cake or even your favorite triple-cream cheese.

Seasonal blueberries, Tito's corn vodka, and fresh tarragon make this an edible treat everyone will remember—and ask you to make again.

Try these skewers for a refreshing finale to a summer meal high. Cut the mango, oranges, and watermelon in the morning and refrigerate, then sprinkle on tequila an hour before eating. Skewer right before serving.

Sweet muscat dessert wine and dry white wine come together for this dish that'll take a lunch-box snack— the orange—to a whole new level. 

Finish the night with this loosened-tie version of your favorite dried fruit. Armagnac, a French brandy, gives this dish a cosmopolitan allure.

Making pineapple-infused rum has consequences: namely, spears of spicy rum-soaked pineapple. Serve the drenched pineapple chilled plain, or blend it with ice for a tropical granita. 

Cover cut-up fruit in blood-orange liqueur and it'll absorb the liqueur, leaving you with extra-juicy fruit and a sweet, alcoholic kick. 

Summer's sweetest fruit is perfect when you simmer it in a heady bourbon syrup and pack it into jars. Pour it over ice cream, stir it into a cocktail, or—our favorite—eat it with a spoon.

A dairy-free, scoopable treat that's an inspired pairing of flavors. When fresh strawberries meet the Italian aperitif wine Aperol, this is better than a spritz.

Gelatin shots, the perennial college favorite, put on their Sunday clothes for these edible treats. Use segments from various citrus fruits to create a beautiful sunset fade in these dessert wine gelées.