Lemon Syllabub

Effort: Low
Kit: By Hand
Lifespan: 3 days
Temp: Fridge
Cook's Fave: Yes

Serves: 4

Ingredients:

  • 100ml sweet white dessert wine
  • 1 lemon, juiced and peeled zest
  • 75g granulated sugar
  • 300ml real double cream

Method:

  1. In small saucepan; Heat the lemon, sugar, and wine. Stir until sugar dissolves.
  2. Simmer the thin syrup for a minute.
  3. Cool syrup. Strain.
  4. In large mixing bowl; Whisk cream and syrup by hand.
  5. Spoon into decorative glasses. Decorate with extra lemon. Chill for 2 hours.
  6. Eat within 3 days.

Tip: Needs to be real cream, not Elmlea as it doesn’t whisk up enough.

Originally made by Mary Berry for the BBC, her Lemon Syllabub.


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