Lemon syllabub

Lemon syllabub

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(30 ratings)

Prep: 10 mins No cook


Serves 4

A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal329
  • fat29g
  • saturates18g
  • carbs15g
  • sugars15g
  • fibre0g
  • protein2g
  • salt0.05g
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  • 284ml tub whipping cream
  • 50g caster sugar
  • 50ml white wine
  • zest and juice from ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • almond thins or berries, to serve


  1. Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

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Comments, questions and tips

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13th Apr, 2008
Very easy, but rich. Served with summer fruits and homemade shortbread. Will make again as posh pud for dinner party.
3rd Apr, 2008
I made this for a girlie lunch dessert and its was GORGEOUS. I used the suggestion of adding sponge fingers to the bottle of the glass with strawberries and blueberries - fab. So so easy to make. Will definately be making this again... and again... and again!
28th Mar, 2008
I have made this a few times - so quick and easy and we have it with raspberries AND almond thins!
28th Jan, 2008
lovely, very easy to make, loved it, will be making it again
13th Jan, 2008
Quick, easy and yummy.
22nd Nov, 2007
So quick that I easily whipped it up between the main course and pudding! I added some extra lemon to make it a bit more tangy. Only need a small amount as it's quite rich. I served it with blueberries and shortbread.


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