Lemon Syllabub

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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

  • 1 ½ cups heavy cream

  • ¼ cup granulated sugar

  • 2 tbsp apple cider, apple juice, or lemon juice (for acidity; traditional versions use sherry or brandy)

  • 1 large lemon (zested + juiced)

  • ½ tsp vanilla extract

Instructions:

  1. Combine: In a large bowl, mix the heavy cream, sugar, apple juice (or lemon juice), lemon zest, lemon juice, and vanilla.

  2. Whip: Using a hand mixer or whisk, beat the mixture until thickened and softly stiff.

  3. Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

  4. Serve: Spoon into glasses or bowls and enjoy chilled!

Tips

  • For extra flair, garnish with fresh berries, mint, or a sprinkle of extra zest.

  • Substitute the apple juice with ginger ale for a fizzy twist.

  • 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! 🍋✨

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