Lemon Syllabub

Here’s a classic British dessert that’s light, tangy, and elegant: Lemon Syllabub. This creamy treat dates back centuries and still delights with its refreshing citrusy flavor — perfect after a rich meal or served in pretty glasses for guests.

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🍋✨ Lemon Syllabub

Ingredients (Serves 4):

• 1 cup (240 ml) heavy cream (double cream)

• ¼ cup (60 ml) sweet white wine, like Moscato or sherry

• 3 tbsp lemon juice (freshly squeezed)

• Zest of 1 lemon

• ¼ cup (50 g) sugar

• Optional: shortbread cookies or berries for serving

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🔧 Instructions:

1. Flavor the Cream:
   In a bowl, combine the sugar, lemon juice, lemon zest, and wine. Let sit for 5 minutes to dissolve the sugar and infuse flavor.

2. Whip the Cream:
   Add the heavy cream to the mixture and whip until it forms soft to medium peaks.
   (You can use a hand mixer or whisk by hand.)

3. Chill and Set:
   Spoon the mixture into small dessert glasses or ramekins.
   Chill for 1–2 hours to let it firm up slightly and develop flavor.

4. Serve:
   Garnish with a little extra lemon zest, berries, or a shortbread cookie on the side.

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✅ Tips & Variations:

• For a kid-friendly version, replace wine with a splash of vanilla and extra lemon juice.

• Fold in crushed meringue or serve over pound cake for texture.

• Use orange or lime zest for a citrus twist.

Want a boozier version or a dairy-free take on this classic?