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Rose Syllabub & Sugared Strawberry Recipe
|Rose wine||125 Milliliter|
|Golden caster sugar||50 Gram|
|Lime||1 1⁄4 , finely grated zest and juiced|
|Double cream||284 Milliliter|
|Golden caster sugar||3 Tablespoon|
|Rose wine||375 Milliliter|
Serving size: Complete recipe
Calories 2470 Calories from Fat 1309
% Daily Value*
Total Fat 146 g224%
Saturated Fat 0.11 g0.56%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 51.8 mg2.2%
Total Carbohydrates 271 g90.3%
Dietary Fiber 15 g59.9%
Sugars 221.6 g
Protein 10 g19.3%
Vitamin A 2% Vitamin C 703%
Calcium 21.2% Iron 17.1%
*Based on a 2000 Calorie diet
1 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.
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.