Recipe: Strawberry Syllabub with Pimm’s

Posted on Jun 29 2016 - 3:00pm by Samantha Clark

For our final strawberry recipe of the month we’ve found a beauty of a recipe that contains all of our favourite flavours of Summer! We think this dish would go down particularly well at a garden party.

Strawberry Syllabub with Pimm’sIngredients:

225g essential Waitrose British Strawberries, roughly chopped
100ml Pimm’s
100g golden caster sugar
300ml double cream
1 pack Duchy Originals from Waitrose Organic Sicilian Lemon All-Butter Shortbread


  1. Place the strawberries, Pimm’s and sugar in a bowl. Cover and chill for at least 30 minutes, stirring occasionally until the sugar has dissolved.
  2. Using a hand-held blender, whizz the strawberry mixture into a coarse purée.
  3. When ready to serve, whisk the cream until it forms firm peaks. Gradually mix in about two-thirds of the strawberry purée — the mixture should be soft but still firm enough to hold its own shape.
  4. Spoon the syllabub into wide glasses and drizzle over the remaining purée. Serve with the biscuits on the side

Nutrition 518kcals/2.5g protein/39.4g carbohydrate/34.5g sugars/38.9g fat/24.2g saturated fat/0.9g fibre/0.2g salt per serving, including 1 shortbread biscuit each

This recipe was provided by Waitrose, they’ve loads more suggestions on their recipe page which we’d highly recommend taking a look at! Waitrose logo

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