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Rosé syllabub & sugared strawberries

Rosé syllabub & sugared strawberries

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A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 6

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

Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

For the rose syllabub

For the sugared strawberries

Method

  • 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.

Goes well with

Recipe from Good Food magazine, June 2007

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Overall rating

A star rating of 4 out of 5.2 ratings
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