Rosé syllabub and sugared strawberries

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Rosé syllabub and sugared strawberries

Rosé syllabub and sugared strawberries
Rosé syllabub and sugared strawberries

A classic syllabub, made special here with the addition of rosé wine and zesty lime, really complements a bowl of sweetened fresh strawberries.

Ingredients

Takes 20 minutes • Serves 6

– 700g/1lb 9oz fresh strawberries, halved if large.

– 3 tbsp golden caster sugar.

– ½ bottle/375ml rosé wine.

FOR THE ROSÉ SYLLABUB

– 125ml/4fl oz rosé wine, well chilled.

– 50g/2oz golden caster sugar.

– finely grated zest and juice of 1 lime, plus extra zest to decorate.

– 284ml pot double cream.

Instructions

Step 1:
Put the strawberries in a bowl and sprinkle over the sugar; let them sit for 10 minutes, stir, then pour over the wine and leave for 10 minutes more.

Step 2:
Meanwhile, make the syllabub. Put the wine, sugar, lime zest and juice in a jug. Half-whip the cream, then gradually pour in the chilled-wine mix, continuing to beat as you go, until you have a softly whipped creamy mixture.

Step 3:
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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