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
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.