Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Strawberry syllabub recipe

6 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.

See more Dessert recipes