Rosé syllabub & sugared strawberries

Rosé syllabub & sugared strawberries

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(2 ratings)

Prep: 10 mins - 15 mins


Serves 6
A stunning but simple dish, the classic syllabub is made special here with rosé wine and zesty lime

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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For the rose syllabub

  • 125ml rosé wine
  • 50g golden caster sugar
  • finely grated zest and juice 1 lime, plus extra lime zest to decorate



    The same shape, but smaller than…

  • 284ml carton double cream

For the sugared strawberries

  • 700g strawberry



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 3 tbsp golden caster sugar
  • ½ bottle rosé wine (375ml)


  1. For the syllabub, put the wine, sugar, lime zest and juice in a bowl and chill for 1 hr.

  2. About 45 mins before serving, halve any big strawberries and keep the smaller ones whole. Scatter them in a bowl and sprinkle over the sugar. Let them sit for 30 mins to release their flavoursome juices. Pour over the wine and leave for 10-15 mins.

  3. Half-whip the cream for the syllabub, then gradually pour in the chilled wine mix, continuing to beat as you go, until you have a softly whipped creamy mixture that holds its shape enough to be spoonable. Serve the strawberries and their boozy juice in bowls topped with a spoonful of syllabub, and scatter over a little lime zest.

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Comments (2)

thisisleewelch's picture

The desert was a bit too sweet for my liking. The cream however was knock out. After 30 minutes of whisking I found out that the cream, bowl and whisk (even the enviroment if possible) all need to be chilled to enable it to thicken. I know now anyway!

emily84's picture

This is really simple but looks and tastes so summery. It's especially pretty served in a glass.

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