Lemon Syllabub

Lemon syllabub is a creamy lemon dessert made with fresh lemon that's easy to make and a light end to any meal. 

Lemon Syllabub

When I was young I frequently dined with my parents in restaurants.

There was a particular hotel my dad loved and he would often invite friends and colleagues out with us for dinner.

I remember the dining room overlooked a beautiful garden that I sure was full of fairies.

There I learned how to tackle the many sets of cutlery laid at each setting (outside in) and I remember my favourite dessert, which was a creamy strawberry syllabub.

My parents can't have known it contained wine or maybe that didn't worry them.

Since then, I've always loved a syllabub and this is my lemon syllabub recipe, my current favourite.

I do hope you try it.

What is a syllabub?

Syllabub is a British dessert created in the 17th Century.

The core syllabub recipe is made with cream, sugar and lemon. 

Here's an extract from a book from the 1600s.

"Take one quart of cream, one pint and an half of wine or sack, the juice of two limons with some of the pill and a branch of rosemary, sweeten it very well, then put a little of this liquor, and a little of the cream into a basin, beat them till it froth, put that froth into the sillibub pot, and so do till the cream and wine be done, then cover it close, and set it in a cool cellar for twelve hours, then eat it."

- from The Queen-like Closet by Hannah Wooley (London 1674).

In the past it was also made with ale instead of wine and nutmeg was often added.

If you are interested you can read more about the history of the syllabub on the Website The Diary of Samuel Pepys.

Is there a difference between a lemon syllabub and a lemon posset?

A lemon posset and a lemon syllubub are very similar.

The posset (also British) goes back even further to the 14th and 15th Centuries where it was served as a warm or hot drink of milk crudled with wine or ale and quite often spices.

Modern lemon possets have turned into more of a dessert, like a lemon mousse which are pretty much the same as a syllabub.

It might also be known as a lemon pot.

What you need to make lemon syllabub

Here are the simple ingredients you need to make this wonderfully creamy lemon dessert.

• Whipping cream - or double cream
• Caster sugar 
• White wine
• Lemon juice
• Lemon zest

Can you make it vegan?

You can definitely make a vegan lemon syllabub.

You can whip up either coconut cream (from the solids) or vegan double cream (we like Elmlea Plant) with the other ingredients.

It tastes exactly the same but is a little softer.

Use fresh lemons

Don't take shortcuts and use squeezy lemon or lemon extract for this one. 

The lemon flavour is the star of the show and you need fresh lemon and zest.

It will give you the best flavour.

Variations

Here are a few ideas for changing syllabub flavour.

• Lime - swap the lemon with lime juice and zest
• Orange - swap the lemon with orange juice and zest
• Grapefruit - swap the lemon with grapefruit juice and zest
• Strawberry - puree the strawberries and add to the cream mixture
• Raspberry - puree raspberries and add to the cream mixture

Does a syllabub have to be made with wine?

Nope, a syllabub does not need to be made with wine, in fact as I said already it used to be made with ale.

Here are a few ideas for swapping out the wine. Just use the same quantity.

• Brandy
• Cider
• Prosecco
• Sherry

Can you make syllabub without alcohol?

Syllabub is delicious made with wine, but if for some reason you don't want to add any alcohol, you can swap it.

You can swap the wine with fruit juice.

Apple juice, orange juice and grape juice all work well.

Syllabub tips

Here are a few tips for making the best syllabub.

1. Make sure your cream is cold and just out of the fridge before you whip it.
2. If you overwhip it, you can add some more cream and whip again and it should loosen the mixture.
3. Always use fresh lemon or other fruit flavours and not artificial.
4. Make it the night before and allow it to chill and set in the fridge overnight.

How to serve syllabub

Syllabub can be served in any type of glass.

A nip glass or wine glass work well, but these days people seem to like serving deserts in jam jars, so if that is your thing, you could do that too.

In fact, come to think of it that's how I serve my vegan raspberry mousse and it does look rather fetching. 

Pop over and have a look.

What to serve with this lemon pot

You can serve syllabub as it is, but it's quite nice to serve it with some little extras.

I like to top a lemon syllabub with some lemon zest and a halved strawberry.

You could also serve it topped with raspberries or a drizzle of raspberry syrup.

It's also rather good with a finger of shortbread or a ginger biscuit on the side.

How long will a syllabub keep?

You can chill this lemon dessert in the fridge for a couple of days.

If you keep it longer it could start to separate.

Can you freeze a syllabub?

I've heard other people say you can freeze syllabub, but I never do it is so quick and easy to make there is really no need to freeze it.

A user on Mumsnet says she freezes it but whips it again when she defrosts it.

I will leave the decision up to you but personally, I would make it fresh.

More lemon cakes and desserts

Here are a few more lemon cakes and desserts for you to try next.

1. Deep Lemon Curd & Raspberry No-Bake Cheesecake
2. Easy Vegan Lemon Muffins
3. Lemon Cheesecake with Blueberry & Raspberry Compote
4. Vegan Blueberry & Lemon Loaf Cake
5. Vegan Lemon Drizzle Cake

lemon syllabub, lemon posset, lemon pot, lemon mousse, lemon dessert

dessert

British

Yield: 4

Author: Jacqueline Meldrum

Lemon Syllabub

Lemon syllabub is a creamy lemon dessert made with fresh lemon that's easy to make and a light end to any meal.

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 284ml (1 1/5 cups) whipping cream (or double cream)
• 50g (1/4 cup) caster sugar
• 50ml (1/5 cup) white wine
• zest and juice of 1/2 lemon

Instructions

1. Whip the cream and sugar together until it forms soft peaks. You can use a stand whisk, electric whisk or balloon whisk to do this.
2. Stir in the wine, most of the lemon zest and the juice.
3. Spoon into glasses and chill to set.
4. Serve and enjoy!

Notes

Here are a few tips for making the best syllabub.

1. Make sure your cream is cold and just out of the fridge before you whip it.
2. If you overwhip it, you can add some more cream and whip again and it should loosen the mixture.
3. Always use fresh lemon or other fruit flavours and not artificial.
4. Make it the night before and allow it to chill and set in the fridge overnight.

You can chill this lemon dessert in the fridge for a couple of days. If you keep it longer it could start to separate.

Calories

3 servings = 403 calories per serving

4 servings = 302 calories per serving

Nutrition Facts

Calories

302.19

Fat

25.84

Sat. Fat

16.43

Carbs

15.07

Fiber

0.01

Net carbs

15.06

Sugar

14.77

Protein

2.05

Sodium

20.09

Cholesterol

80.71

https://www.tinnedtomatoes.com/2007/05/lemon-syllabub.html