Lemon Syllabub Recipe
Lemon Syllabub is a traditional British dessert that is light, airy, and refreshingly tangy. Made with whipped heavy cream infused with lemon zest, lemon juice, and a hint of vanilla, this no-cook treat is sweetened with sugar and often brightened with apple cider or apple juice. Perfectly chilled, it offers a creamy and citrusy finish to any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: Makes about 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Ingredients
Ingredients
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons apple cider, apple juice, or lemon juice
- 1 large lemon, zested and juiced
- 1/2 teaspoon vanilla extract
Instructions
- Combine Ingredients: In a large mixing bowl, add the heavy cream, granulated sugar, 2 tablespoons of apple cider (or apple juice or lemon juice), the juice and zest of one large lemon, and vanilla extract. This mixture is the base of the syllabub, blending the creamy and citrus flavors.
- Whip the Mixture: Using an electric mixer or a whisk, whip the mixture until it thickens and forms stiff peaks. This means the cream should be fluffy and hold its shape firmly when the whisk or beaters are lifted.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate the whipped syllabub for at least 1 hour. Chilling allows the flavors to meld and the dessert to set with a cool, refreshing texture.
- Serve: After chilling, portion the syllabub into serving dishes or glasses. It can be enjoyed immediately or garnished with extra lemon zest or fresh berries for an elegant presentation. Enjoy this light and citrusy dessert!
Notes
- You can adjust the sweetness by adding more or less sugar according to your taste.
- For a stronger lemon flavor, increase the lemon zest but avoid overdoing it to prevent bitterness.
- Apple cider or apple juice can be substituted with white wine or sparkling water for slight variations in taste.
- This dessert is best served the same day it is made but can be kept refrigerated for up to 24 hours.
- Ensure the cream is very cold before whipping for best results.
Find it online: https://allcookedup.com/lemon-syllabub-recipe/
