Strawberries in Red Wine

By David Tanis

Published May 12, 2021

Strawberries in Red Wine
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes, plus macerating
Rating
4(209)
Comments
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This is a very simple, but quite wonderful dessert, best made with sweet, ripe, fragrant berries, which complements the tannins of red wine. Let the strawberries macerate in wine for up to 1 hour, but no more or they’ll be unpleasantly soggy. (It’s fine to prepare and sugar them in advance.)

Featured in: A Dinner Anchored by Salmon, and Worth Celebrating

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Ingredients

Yield:4 to 6 servings
  • 1pound strawberries, preferably organic, hulled and halved, or left whole if small
  • 2tablespoons granulated sugar
  • 1tablespoon lemon juice (from 1 small lemon)
  • 2cups dry red wine
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

108 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 1 gram protein; 4 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place strawberries in a medium bowl. Sprinkle with sugar and lemon juice, and toss to coat.

  2. Step 2

    Add the wine and let macerate for 45 minutes or up to 1 hour.

  3. Step 3

    Spoon berries and wine into wide dessert glasses (or low soup plates). Serve at cool room temperature.

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Ratings

4 out of 5
209 user ratings
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Comments

mountainweaver

Kick this up a notch with sweet vermouth or marsala... save the wine for peaches made this way. Been eating fresh summer fruit this way for over 75 yrs. An Italian tradition.

DRK

Simplify it and enhance the flavous as well by cutting down on the sugar and using a ruby Port or Madeira wine for the maceration, or a mix of one of those and a standard red of your choice. A dollop of whipped cream wouldn’t hurt when serving.

Phyllis Hunter

This is very much like a blueberry soup I made years ago which I thought was from the Times. Port wine, blueberries with floating meringue clouds. I would love to find it again. My first elegant dinner party in NYC!

UWSGRRL , NYC

I added some cold sparkling white wine at the end. Really fancies it up for those picnic meals in Central Park celebrating the Philharmonic.

Sarah

This was my father-in-law's favorite way to use up the rest of a bottle of piquette (bad wine). My husband (also from the Cote d'Azur region in South of France) makes this for dessert anytime he doesn't like the wine. Add some strawberries and a spoonful of sugar to your wine glass, et voila! You have an easy, delicious dessert.

Jim

Not sure which wine to try this with? How about a lot of them on different occasions. I tried a deep Zinfandel, a light Pinot Noir and found happiness with a red blend as well.

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