- 1 lb strawberries, halved
- ½ cup rosé
- ¼ cup sugar
- 2 teaspoons sumac
- 8 oz cream cheese
- 1 ½ cups greek yogurt
- 2 tablespoons powdered sugar
- ½ teaspoon lemon zest
- Combine strawberries, rosé, sugar and sumac over medium-low heat.
- Simmer for 20-30 minutes, until strawberries break down and the sauce turns syrupy. Let cool before serving.
- While strawberries cook, combine cream cheese and yogurt and whip using a stand or hand mixer until light and fluffy.
- Add powdered sugar and lemon zest and mix to combine.
- To serve, add yogurt mixture to bowls or glasses and top with strawberries.
If you're asking if I put rosé in your breakfast, the answer is....kinda?
To be fair, the amount of sugar in this recipe probably makes it dessert, but this is a judgement-free zone. So if you eat this at 8 a.m. instead of 8 p.m., we're all good here.
This recipe was inspired by one in Ottolenghi Simple. The strawberries are cooked down until they are jammy, and then poured over a thick yogurt base, sweetened with powdered sugar. And the addition of rosé to the strawberries makes the most delicious syrup that you'll want to drink through a straw.
The original recipe has you strain the yogurt until it's super duper thick, but I didn't feel like doing that here. So instead we're mixing the yogurt with cream cheese to make our base. Indulgent? Yes. Lazy? Also yes.
If you've never used sumac, I think this is a great place to start. It's a spice, yes, but has a very lemony flavor that goes so well with strawberries. And if you don't want to do the yogurt base, feel free to just spoon these sumac strawberries over ice cream, pound cake or straight into your mouth.