Rosé syllabub & sugared strawberries

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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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• Emily

  12 June 2009

  Emily rated and commented on this recipe

  

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

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Ingredients

FOR THE ROSE SYLLABUB

• 125ml rosé wine
• 50g golden caster sugar
• finely grated zest and juice 1 lime , plus extra lime zest to decorate
• 284ml carton double cream

FOR THE SUGARED STRAWBERRIES

• 700g strawberries
• 3 tbsp golden caster sugar
• ½ bottle rosé wine (375ml)

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 15 mins

Ingredients

FOR THE ROSE SYLLABUB

• 125ml rosé wine
• 50g golden caster sugar
• finely grated zest and juice 1 lime , plus extra lime zest to decorate
• 284ml carton double cream

FOR THE SUGARED STRAWBERRIES

• 700g strawberries
• 3 tbsp golden caster sugar
• ½ bottle rosé wine (375ml)

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