For the rose syllabub

For the sugared strawberries


  • STEP 1

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

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2007

Goes well with


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