Rose syllabub Recipe

Rose syllabub


  • 125ml rose wine
  • 50g golden caster sugar
  • finely grated zest and juice 1 lime, plus extra lime zest to decorate
  • 284ml carton double cream
  • 700g strawberries
  • 3 tbsp golden caster sugar
  • ½ bottle rose 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.
Prep. Time: 10 minutes
Serves: 6 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Fruit
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