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Wash and dry the fruit. If you are making strawberry roses, leave the stem on the strawberries. Otherwise, you may remove it.
If you would like to use strawberries and cut them into a rose, here is how to do so. With the stem at the bottom, use a pairing knife, to cut the petals.
Thread the fruit onto a wooden skewer, making sure to leave the berries towards the tip of the skewers. If you are adding multiple fruit to a skewer, only add a few pieces. You want to make sure you are able to coat all of the fruit in the sugar solution.
Add ice and cold water to a bowl. This will help the sugar shell harden after dipping the fruit.
Line a baking sheet with parchment paper and set aside. This will be used for after the fruit is dipped in the ice water.
Get your ice water ready and set it next to you. You may have to tilt the pan to coat the fruit. Working quickly, dip each fruit, twirling a few times through the sugar syrup to coat. Remove and immediately dip into the ice water. Allow to sit in ice water for 1 minute. Remove and place on parchment paper lined baking sheet. Allow to sit on parchment paper lined baking sheet for 2-3 minutes.
Serve immediately. If you do have leftovers, store in an airtight container in the refrigerator for up to 3 days.