Lemon Syllabub is a light, creamy, and delightfully tangy British dessert that dates back to the 16th century. It’s incredibly simple to make, yet elegant enough for special occasions.
🍋 Classic Lemon Syllabub
Ingredients:
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1 cup (240ml) heavy cream (double cream works best)
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1/3 cup (65g) granulated sugar
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Zest of 1 lemon
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1/4 cup (60ml) fresh lemon juice
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1/4 cup (60ml) white wine or sherry (optional but traditional)
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1/2 tsp vanilla extract (optional)
Instructions:
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Infuse the cream:
In a mixing bowl, combine lemon zest, sugar, and lemon juice. Stir until the sugar begins to dissolve. Let it sit for 5–10 minutes to bring out the flavor. -
Whip the cream:
Add the heavy cream and optional wine/sherry and vanilla. Whip the mixture until it becomes thick and forms soft peaks. Don’t overwhip — it should be smooth and creamy, not stiff. -
Chill & serve:
Spoon into serving glasses or ramekins. Chill for at least 1 hour to allow it to set slightly. -
Garnish (optional):
Top with fresh berries, crushed shortbread cookies, or a sprig of mint.
✅ Tips:
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For a non-alcoholic version, just skip the wine — it’s still delicious.
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You can layer it with crushed biscuits (like digestives or graham crackers) for a quick parfait-style dessert.
Would you like a version with whipped coconut cream (dairy-free) or a historical version with curdled milk?