Ahhh, Lemon Syllabub — a light, frothy, citrusy dessert that’s delightfully old-fashioned 🍋✨
Sweet, creamy, and a little boozy if you like. Perfect for a fancy dinner or just because.
Lemon Syllabub
Serves: 4–6
Prep: 15 minutes + chilling
Ingredients
-
1 cup heavy cream, cold
-
¼ cup sugar (adjust to taste)
-
Zest of 1 lemon
-
3–4 tbsp fresh lemon juice (about 1–2 lemons)
-
2–3 tbsp sweet white wine or sherry (optional)
-
1 tsp vanilla extract (optional)
-
Fresh berries or lemon zest, for garnish
Instructions
-
Whip cream:
In a chilled bowl, whip the heavy cream and sugar until soft peaks form. -
Add flavor:
Gently fold in lemon juice, lemon zest, wine/sherry (if using), and vanilla extract. Be careful — don’t overmix or it will deflate. -
Chill:
Spoon into individual serving glasses. Chill 1–2 hours to let flavors meld. -
Serve:
Garnish with fresh berries, extra zest, or a light sprinkle of sugar. Serve cold.
Tips
-
For a more alcohol-free version, just skip the wine/sherry.
-
You can fold in a little mascarpone or cream cheese for extra richness.
-
Make it in a piping bag for elegant presentation.
Variations
-
Orange Syllabub: Swap lemon for orange zest & juice
-
Sparkling version: Fold in a little chilled sparkling wine for a fizzy finish
-
Layered dessert: Layer with shortcake or crumbled biscuits for texture
If you want, I can also give you a traditional 18th-century style recipe that’s extra boozy and frothy—the kind that was served at English country houses!