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