Lemon Syllabub

This Lemon Syllabub is a delightful, historic English dessert that sits somewhere between a whipped mousse and a thick cream. Traditionally a “frothy” drink served in the 17th century, the modern version is a rich, citrus-forward treat that uses acidity to stabilize the cream. It’s incredibly simple to make but feels very elegant—perfect for a light summer dessert or a refreshing palate cleanser.

Lemon Syllabub

Ingredients:

How to Make Lemon Syllabub

Step 1: Combine the Ingredients: In a large chilled mixing bowl, combine the heavy cream, sugar, acidic juice (apple or lemon), lemon juice, lemon zest, and vanilla extract.

Step 2: Whip to Stiff Peaks: Using an electric mixer or a hand whisk, whip the mixture until it thickens and forms stiff peaks. Because of the acid in the lemon and juice, the cream will thicken much faster than standard whipped cream, so keep a close eye on it to avoid over-beating.

Step 3: The Chill Period: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting period is essential; it allows the sugar to fully dissolve and the lemon zest to infuse the cream with its aromatic oils.

Step 4: Serve: Spoon the chilled syllabub into small glasses or dessert bowls. Serve it as is, or use it as a sophisticated topping for fresh berries.