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Strawberry syllabub recipe

4 ratings

This elegant summer dessert gives classic strawberries and cream a grown-up twist with rosé wine. The lightly whipped syllabub is quick and easy to make, the perfect creamy partner to boozy syrup-soaked berries. See method

Serves 6
15 mins to prepare and 5 mins to cook, plus cooling and soaking
297 calories / serving
Gluten-free

Ingredients

200ml Provence Rosé, or low-alcohol rosé
½ tsp vanilla paste
60g caster sugar
250g strawberries, sliced or quartered
250ml double cream
pink food colouring gel
¼ tsp rose water (optional)

Each serving contains

Energy
1190kj
297kcal 15%
Fat
23g 32%
Saturates
14g 70%
Sugars
15g 16%
Salt
0g 1%

of the reference intake
Carbohydrate 14.9g Protein 1g Fibre 1.6g

Method

In a small saucepan, heat 100ml rosé with the vanilla and 15g sugar over a low heat. Once the sugar has dissolved, bubble for 1 min, then transfer to a heatproof bowl and leave to cool.
An hour before serving, pour the wine syrup over the strawberries and leave to soak at room temperature – any longer will make them too soft.
Meanwhile, in a large bowl, mix the remaining rosé and sugar with the cream. Set aside in the fridge until ready to serve.
Divide the strawberries between 6 bowls or wide glasses. Whip the cream mixture until it’s just starting to hold its shape, then whisk in a little food colouring and rose water, if using. Spoon the cream syllabub on top of the strawberries to serve.

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