Rosé strawberry syllabub

Rosé strawberry syllabub

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(1 ratings)

Prep: 10 mins Plus macerating

Easy

Serves 4
This twist on strawberries and cream transforms the fruit into a grown-up treat

Nutrition and extra info

Nutrition: per serving

  • kcal307
  • fat23g
  • saturates13g
  • carbs23g
  • sugars23g
  • fibre1g
  • protein2g
  • salt0.04g
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Ingredients

  • 400g strawberries, hulled
    Strawberries

    Strawberry

    straw-bare-ee

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

  • 4 tbsp caster sugar
  • 4 tbsp rosé wine
  • 170ml tub double cream
  • 4 strawberry leaves, to decorate
    Strawberries

    Strawberry

    straw-bare-ee

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

Method

  1. Halve the strawberries and put them in a bowl with the sugar and wine. Mix well, then set aside at room temperature for about 40 mins – this will make the strawberries really juicy.

  2. Use a slotted spoon to put the fruit into 4 large wine glasses, then pour the cream into the juices left in the bowl.

  3. Whip the cream and juice until it holds its shape, then spoon on top of the fruit. Decorate with a strawberry leaf if you like. Don’t make these too far ahead as chilling spoils the flavour. Keep in a cool place for up to 1 hr until ready to serve.

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Comments (1)

goffin's picture

Vale -Why did you rate this as only one star? I'd love to know

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