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Lemon Syllabub

Lemon Syllabub


"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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45 m servings 223 cals
Serving size has been adjusted!
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


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

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Read all reviews 48
  1. 61 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 glor...

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. I...

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 t...

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

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.

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.

Easy to make, and is so simple. Wonderful tasting too, one has to enjoy a fattening dessert every so often!!

Light and delicious as well as being quick and easy to prepare. Makes a great alternative to a Sabayon/Zambaglioni for a dinner party, since it is made in advance.

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