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)

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)

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.