Lemon Syllabub Recipe
Introduction
Lemon Syllabub is a light and refreshing dessert that perfectly balances creamy sweetness with bright citrus flavors. This classic English treat is quick to prepare and ideal for a simple yet elegant finish to any meal.
Ingredients
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons apple cider, apple juice, or lemon juice (any acidic juice; for a classic alcohol version use sherry or brandy)
- 1 large lemon, zested and juiced
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: In a large bowl, combine the heavy cream, sugar, apple cider (or your chosen acidic liquid), lemon juice, lemon zest, and vanilla extract.
- Step 2: Whip the mixture until it thickens and forms stiff peaks.
- Step 3: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to chill and allow the flavors to meld.
- Step 4: After chilling, spoon the syllabub into serving dishes, serve immediately, and enjoy.
Tips & Variations
- For a boozy twist, replace the apple cider or juice with sherry or brandy to enhance the traditional flavor.
- Use freshly grated lemon zest for the brightest citrus aroma and flavor.
- Serve with fresh berries or shortbread cookies for added texture and taste.
Storage
Store leftover syllabub covered in the refrigerator for up to 2 days. Gently whisk before serving if it has settled. It is best enjoyed fresh and chilled but should be consumed within a couple of days for optimal flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make lemon syllabub ahead of time?
Yes, you can prepare it a few hours ahead or the day before and keep it chilled. This allows the flavors to develop, but avoid storing it for more than 2 days.
What can I use if I don’t have heavy cream?
Heavy cream is essential for the rich texture, but as a substitute, you could try whipping full-fat coconut cream for a dairy-free version, though the flavor and texture will differ.
PrintLemon Syllabub Recipe
Lemon Syllabub is a light, refreshing English dessert made by whipping heavy cream with sugar, lemon juice, lemon zest, and a touch of vanilla extract. This classic recipe is easy to prepare and can be enjoyed as a creamy, tangy treat chilled to perfection. Optional acidic liquids like apple cider, apple juice, or sherry can be used to vary the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: English
- Diet: Vegetarian
Ingredients
Ingredients
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons apple cider, apple juice, or lemon juice (any acidic juice; for a classic alcohol version, use sherry or brandy)
- 1 large lemon, zested and juiced
- 1/2 teaspoon vanilla extract
Instructions
- Combine Ingredients: In a large mixing bowl, pour in the heavy cream, granulated sugar, your choice of acidic liquid (apple cider, apple juice, or lemon juice), freshly squeezed lemon juice, lemon zest, and vanilla extract. Make sure all ingredients are fresh to get the best flavor.
- Whip Mixture: Using an electric mixer or a whisk, whip the mixture until it thickens and forms stiff peaks. This usually takes several minutes and results in a light, airy texture that is characteristic of syllabub.
- Chill: Cover the bowl tightly with plastic wrap to keep the mixture from absorbing other fridge odors. Place it in the refrigerator and chill for at least 1 hour. This cooling step helps the flavors meld and firms up the texture.
- Serve: After chilling, portion the syllabub into serving glasses or bowls. You can garnish with extra lemon zest or a small sprig of mint if desired. Serve immediately and enjoy the creamy, citrusy dessert.
Notes
- You can substitute the acidic liquid with sherry or brandy for a traditional alcoholic syllabub.
- Make sure the heavy cream is cold before whipping to achieve the best volume and texture.
- The dessert should be consumed within 24 hours for optimal freshness and texture.
- If you prefer a thicker syllabub, you can whip the mixture a bit longer but be careful not to over-whip and turn the cream into butter.
Keywords: Lemon Syllabub, English Dessert, Creamy Dessert, No-Bake Dessert, Lemon Cream, Easy Dessert
