Name: Rosé syllabub & sugared strawberries
Prep time: 15 min
Total time: 1 h
Yield: 6
Cuisine: English
Ingredients: 125ml rosé wine; 50g golden caster sugar; finely grated zest and juice 1 lime plus extra lime zest to decorate; 284ml carton double cream; 700g strawberry; 3 tbsp golden caster sugar; ½ bottle rosé wine (375ml)

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Rosé syllabub & sugared strawberries

Rosé syllabub & sugared strawberries

Good Food team

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Serves 6

Easy

Prep: 10 mins - 15 mins

A star rating of 4 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

For the rose syllabub

125ml rosé wine
50g golden caster sugar
finely grated zest and juice 1 lime

plus extra lime zest to decorate
284ml carton double cream

For the sugared strawberries

700g strawberry
3 tbsp golden caster sugar
½ bottle rosé wine

(375ml)

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

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.

Recipe from Good Food magazine, June 2007

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A star rating of 4 out of 5.2 ratings

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