Lemon Syllabub Recipe - Allrecipes.com
Lemon Syllabub Recipe
  • READY IN 45 mins

Lemon Syllabub

Recipe by  

"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."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    45 mins


  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.
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  • Cook's Note:
  • For Syllabub punch, continue to add white wine to the whipped mixture, until the mixture reaches a drinking consistency.

Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2009

This is a lovely dessert! Try substituting Limoncello for the white wine, it lends a more subtle hint of alcohol. I also like using double cream (Devonshire) for its richness and serve with a lemon ginger cookie or lemon biscotti.

Most Helpful Critical Review
Nov 01, 2011

Didn't like it. Probably just my own palate not appreciating the pairing of cream and wine.


55 Ratings

Mar 12, 2006

While I think it's dubious to warn parents about giving their kiddos the equivalent of a teaspoon or two of wine, I have to give Sarah-neko props for sharing this recipe. It's essentially glorified whipped cream, but that's not a bad thing! It comes together easily and earned me tons of praise when I hosted dinner a few weeks back. I used half splenda, half sugar, incorporating the sugar first and the splenda after I had stiff peaks. I chose Pacific Rim Dry Riesling because it's relatively inexpensive, not too sweet, not too dry. I plan to add this recipe to my permanent collection. Thanks again!

Aug 19, 2006

Very delish! I changed the presentation a little bit. I put sponge cake in the bottom of a parfait cup, then a layer of fresh blueberries, and then topped with syllabub and a few more berries. It was wonderful!!! Although, with the added sugar from the cake and berries, in the future I would reduce the sugar added to the whip cream mixture, as it was quite sweet. Overall though, it was a huge hit, and I will certainly be making it again.

Feb 07, 2011

I was going to a dinner part hosted by a bunch of foodies who drink expensive wine, eat cheese I have never heard of and use the word "palate" in their sentences. Needless to say I didn't want to bring my usual spicy popcorn or deviled eggs. This recipe was super easy and a HUGE hit with the foodies. They now think I'm this amazing dessert chef. Next time I will add a little less sugar - I'm not a huge fan of sweet sweets. It takes a while to whip - I used a hand mixer on low until I got impatient and put in on medium - it didn't seem to hurt it at all. I'm excited to experiment with adding flavors and fresh fruit.

Jun 29, 2007

Chilled is the way to go. Note: starts to separate after a day but can be re-whipped.

Feb 14, 2007

This has been very popular with guests. I love to serve it when I cook seafood. I pair it with lemon curd, either swirled or layred. Very nice.

Jul 20, 2006

I looked like a star when I brought this for a light unique dessert. Easy & wonderful over berries, decorated with flowers from my garden & lemon peel swirls.


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  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 17 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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