From Matt Lee and Ted Lee, Charleston, South Carolina
½ cup sercial Madeira or amontillado sherry
1 tablespoon lemon juice
Peel of half a lemon
1½ tablespoons sugar
1 cup cold heavy cream
8 ounces strawberries, cut into quarters
8 (2-inch) rosemary sprigs for garnish
Pour first five ingredients into a large bowl and whisk until sugar has dissolved, about 1 minute. Let stand in the fridge until oils from lemon peel have infused the wine, about 1 hour.
Remove lemon peel. Pour cream into the mixture and whisk until cream is thick and holds its shape, about 5 minutes. Spoon syllabub into eight wine glasses, alternating spoonfuls of strawberries with spoonfuls of syllabub. Garnish with a sprig of rosemary and a dash of black pepper.