A light, refreshing, and delightfully tart English dessert that’s quick to prepare and perfect for all ages!
This creamy, citrusy treat has its roots in 17th-century England, where syllabub began as a frothy drink made with cream and alcohol (often sherry or cider). Over time, it evolved into a softer, mousse-like dessert. Our version skips the alcohol entirely, using apple juice or lemon juice for a bright, kid-friendly twist. Whipped to airy perfection, this syllabub is silky, subtly sweet, and balanced with a zesty lemon kick.
Elegant yet effortless, it’s an ideal warm-weather dessert—ready in minutes and easily dressed up for any occasion.
Lemon Syllabub
Yield: 4 servings
Prep Time: 15 minutes (+1 hour chilling)
Ingredients
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1 ½ cups heavy cream
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¼ cup granulated sugar
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2 tbsp apple cider, apple juice, or lemon juice (for acidity; traditional versions use sherry or brandy)
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1 large lemon (zested + juiced)
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½ tsp vanilla extract
Instructions:
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Combine: In a large bowl, mix the heavy cream, sugar, apple juice (or lemon juice), lemon zest, lemon juice, and vanilla.
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Whip: Using a hand mixer or whisk, beat the mixture until thickened and softly stiff.
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Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
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Serve: Spoon into glasses or bowls and enjoy chilled!
Tips
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For extra flair, garnish with fresh berries, mint, or a sprinkle of extra zest.
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Substitute the apple juice with ginger ale for a fizzy twist.
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Best served the same day for optimal texture.
Light, creamy, and bursting with citrus, this no-fuss dessert is a crowd-pleaser—whether for a dinner party or a sunny afternoon treat! 🍋✨
