Rosé syllabub & sugared strawberries

• rosé wine↗125ml ml
• golden caster sugar↗50g g
• finely grated zest and juice 1 lime

  plus extra lime zest to decorate

• carton double cream↗284ml ml
• strawberry↗700g g
• golden caster sugar↗3 tbsp tbsp
• bottle rosé wine↗½

  (375ml)

Step-by-step instructions

1. 1

   For the syllabub, put the wine, sugar, lime zest and juice in a bowl and chill for 1 hr.

2. 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. 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.