Rosé syllabub & sugared strawberries

Rosé syllabub & sugared strawberries

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(2 ratings)

Prep: 10 mins - 15 mins


Serves 6
A stunning but simple dish, the classic syllabub is made special here with rosé wine and zesty lime

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-


    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

    • 700g strawberry



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

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


    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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    Comments, questions and tips

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    30th Sep, 2012
    The desert was a bit too sweet for my liking. The cream however was knock out. After 30 minutes of whisking I found out that the cream, bowl and whisk (even the enviroment if possible) all need to be chilled to enable it to thicken. I know now anyway!
    12th Jun, 2009
    This is really simple but looks and tastes so summery. It's especially pretty served in a glass.
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