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Lemon Syllabub

Lemon Syllabub
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Lemon Syllabub is a classic British dessert featuring airy whipped double cream combined with fresh lemon juice, a touch of sweetness, and optional hints of wine or sparkling water. This light, frothy dessert offers a bright, refreshing citrus flavor that’s perfect for warm summer days, easy to make with simple ingredients and delightful when served chilled.

Ingredients

Scale

Main Ingredients

  • Fresh lemons – juice and zest from 2 large lemons
  • 300 ml double cream (heavy cream)
  • 50 grams granulated sugar
  • 2 tablespoons white wine or sherry (optional)
  • 2 tablespoons cold milk or sparkling water

Instructions

  1. Prepare the Lemon Juice: Zest and juice fresh lemons into a bowl, ensuring to use freshly squeezed lemon juice for the best bright, authentic tartness.
  2. Whip the Double Cream: In a chilled bowl, whisk the double cream gently until it begins to thicken but still forms soft peaks for that light, fluffy texture.
  3. Add Sweetener and Liquid: Gradually add the granulated sugar and, if using, the white wine or sherry. Slowly fold in the cold milk or sparkling water carefully to keep the mixture airy.
  4. Combine with Lemon Juice: Gently fold the lemon juice and lemon zest into the cream mixture, mixing well without deflating the frothy texture.
  5. Chill and Serve: Transfer the prepared Lemon Syllabub into glasses or small bowls and chill in the refrigerator for at least one hour before serving to allow the flavors to meld.

Notes

  • Use chilled equipment such as bowls and beaters to help the cream whip better and hold air.
  • Adjust sweetness cautiously, starting with less sugar and adding more as needed.
  • Always use fresh lemons; bottled lemon juice lacks the vibrant aroma and flavor.
  • Fold ingredients gently to retain maximum airiness in the cream.
  • Experiment with sparkling water to add a subtle fizz for a bright twist.

Nutrition

Find it online: https://amandafood.com/lemon-syllabub/