Lemon Syllabub

🍋 Lemon Syllabub is a classic British dessert — light, creamy, and delicately tart with citrus and wine. It’s incredibly simple to make and elegant enough for dinner parties or tea-time treats.

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🍋 Classic Lemon Syllabub

🧾 Ingredients (Serves 4–6):

• 1 cup (240 ml) heavy whipping cream

• 1/3 cup (65 g) granulated sugar

• Zest of 1 lemon

• 1/4 cup (60 ml) freshly squeezed lemon juice

• 1/4 cup (60 ml) dry white wine, sweet dessert wine, or dry sherry (optional, traditional)

• 1/2 tsp vanilla extract (optional, for warmth)

• Lemon zest or curls, for garnish

• Crushed shortbread or ladyfingers, for serving (optional)

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👩‍🍳 Instructions:

1. Whip the cream:

   • In a chilled bowl, beat the cream and sugar together until soft peaks form.

2. Add flavorings:

   • Gently fold in lemon juice, lemon zest, wine (if using), and vanilla (if using). The mixture will thicken slightly and take on a velvety texture.

3. Chill:

   • Spoon into serving glasses or ramekins.

   • Refrigerate for at least 1–2 hours to chill and set slightly.

4. Serve:

   • Garnish with extra lemon zest, fresh berries, or a sprig of mint.

   • Serve with shortbread cookies, almond biscotti, or fresh fruit on the side.

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🔄 Variations:

• Non-alcoholic: Replace wine with sparkling apple juice or simply omit it — it’ll still be delicious.

• Orange syllabub: Use orange zest and juice for a milder citrus flavor.

• Layer it: Alternate syllabub with crushed cookies or berries for a trifle-style dessert.

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This dessert is delightfully air-light, zesty, and refreshing — a perfect finish to a rich meal or a spring brunch.

Would you like a vegan version or to pair it with a specific dish or drink?