Lemon Syllabub Recipe
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Lemon Syllabub

By: SARAH-NEKO 
"This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch - please note that either version contains alcohol, so you may not want to serve this to younger family members."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (34)

9,893 Saves

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup heavy whipping cream, chilled
  • 1/2 cup white sugar
  • 1/4 cup white wine
  • 1/8 cup fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon ground nutmeg (or to taste)
  • fresh mint leaves for garnish
  • lemon slices for garnish

Directions

  1. Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.
  2. Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

Footnotes

  • For Syllabub punch
  • Continue to add white wine to the whipped mixture, until the mixture reaches a drinking consistency.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 213 | Total Fat: 14.7g | Cholesterol: 54mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 19, 2009 by Constance   view full review
This is a lovely dessert! Try substituting Limoncello for the white wine, it lends a more...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 12, 2006 by CHAMMI   view full review
While I think it's dubious to warn parents about giving their kiddos the equivalent of a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 19, 2006 by tanyaw168   view full review
Very delish! I changed the presentation a little bit. I put sponge cake in the bottom of a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Feb. 7, 2011 by Star Dust Mining Company Supporting Member (Click to learn more about Supporting Membership)  view full review
I was going to a dinner part hosted by a bunch of foodies who drink expensive wine, eat cheese...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jun. 29, 2007 by Mrs. Heather Baldwin   view full review
Chilled is the way to go. Note: starts to separate after a day but can be re-whipped.
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Feb. 14, 2007 by CathCooks   view full review
This has been very popular with guests. I love to serve it when I cook seafood. I pair it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 20, 2006 by Melonie   view full review
I looked like a star when I brought this for a light unique dessert. Easy & wonderful over...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 8, 2003 by EILEEN B. K.   view full review
Easy to make, and is so simple. Wonderful tasting too, one has to enjoy a fattening dessert...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 8, 2003 by SUPANOELLE   view full review
This dessert is delicious,light and creamy. The 2 things I did not like about it though is the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 4, 2003 by KIRSTIEH   view full review
Light and delicious as well as being quick and easy to prepare. Makes a great alternative to...

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