Lemon syllabub







Cook Time

00-00 Min


  • 100g/4oz caster sugar
  • zest and juice of 2 lemons
  • 3 tablespoons brandy
  • 600ml/1pt double cream
  • Whisk together the caster sugar, lemon juice and zest, and brandy.
  • In another bowl, whisk the double cream until thick, then slowly whisk in the lemon mixture. Pour into wine glasses, and refrigerate overnight before serving.


  1. Fresh Lemons: Use fresh, ripe lemons for the best citrus flavor. Avoid using lemons with any signs of spoilage.
  2. Chilling Ingredients: Ensure that the cream and other ingredients are well-chilled before starting the recipe. This contributes to a firmer syllabub.
  3. Whipping Cream Temperature: Use heavy whipping cream that is very cold. This helps in achieving stiff peaks during whipping.
  4. Stiff Peaks: Whip the cream until it forms stiff peaks. Over-whipping may lead to the butter, affecting the texture.
  5. Sugar Gradual Addition: Add sugar gradually while whipping the cream. This helps in achieving a smooth and well-incorporated sweetness.
  6. Lemon Zest Grating: Be cautious while grating lemon zest, avoiding the bitter white pith. Use a fine grater for delicate zest.
  7. Lemon Juice Straining: Strain the lemon juice to remove any seeds or pulp. This ensures a smooth and silky texture in the syllabub.
  8. Gentle Folding: When combining the whipped cream with lemon juice, fold gently to maintain the fluffiness. Overmixing may result in a denser texture.
  9. Chilling Time: Allow the Lemon Syllabub to chill for an adequate time to enhance the flavors and set the dessert properly.
By following these precautions, you’ll create a delightful and refreshing Lemon Syllabub.


{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}