rose & pomegranate candy-coated love strawberriesrose & pomegranate candy-coated love strawberriesrose & pomegranate candy-coated love strawberriesrose & pomegranate candy-coated love strawberriesrose & pomegranate candy-coated love strawberries

TICK-TOCK because I’m running late ! TICK-TOCK because the beauty of these strawberries (pretending to be roses) is fleeting and with a very short lifespan, before just re-melting and disappearing ! I love their “ephemeral” aspect, almost like real roses fading (but at super fast-forward) … but I hope your LOVE can be stronger & longer-lasting than that !

The idea is simple. Instead of candy-coated apples, that are called “POMMES D’AMOUR” (in French) or “LOVE APPLES”, I used strawberries. And yes I know it’s not the season, as my neighbor pointed out to me earlier today as I was walking back home from the organic supermarket down the street, holding a little container of these obviously green-house grown strawberries. I’m actually surprised each time they magically reappear right before Valentine’s Day each year and then disappear until the more appropriate and natural month of May's harvest arrives.

The ratio is simple too : ½ cup sugar (I used white sugar which is something I rarely have except for making baked meringues) + ¼ cup syrup (I used thick pomegranate syrup here) + ¼ cup water (that I divided into 3 tbsp water and 1 tbsp rose water).

WARNING : these little candy-coated fruits are very quick to make and can be prepared in less than 30 minutes but their candy-coating will absorb the strawberry’s humidity and soften about 60-90 minutes later, so consume them quickly or prepare them close to the intended serving time.

May your LOVE be less fleeting & much more ETERNAL than these flletingly-fickle yet delightful strawberry rose-impersonating beauties !


rose & pomegranate candy-coated love strawberries


8 x 35 grams each


fruits :

  • 250 grams washed & very well dried strawberries

candy coating :

  • 100 grams (½ cup) granulated sugar (or golden cane sugar)
  • 75 grams (¼ cup) pomegranate syrup (or maple or corn syrup or honey)
  • 45 grams (3 tbsp) water
  • 15 grams (1 tbsp) rose water (or just water)


  • wash the strawberries, dry them extremely well and pierce each with a  wooden skewer and place them all in several tall glasses (or a stand) to hold them upright
  • prepare the candy coating by combining the ingredients in a small cooking pot and heat at medium high heat and stir until dissolved
  • set a digital cooking thermometer (with an alarm) to 148°C and let the mixture boil for about 13-15 minutes at medium-high heat, without stirring, until it reaches exactly 148°C and remove from the heat immediately
  • wait for the bubbling to completely stop (about 1-2 minutes) and dip and swirl each skewered strawberry inside the hot candy coating syrup, until fully coated (do not try to coat twice), then lift out of the syrup and keep twirling each strawberry to redistribute the glaze and coat it evenly on all sides and set aside in the tall tumbler, to maintain it vertically upright
  • repeat with each strawberry one at a time and let completely harden at room temperature and consume quickly (up to 1 hour or 90 minutes maximum after coating, because the humidity in the strawberries will start to re-melt and soften the sugar).