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Lemon Syllabub

Reprinted with permission from The Hamilton Cookbook by Laura Kumin (Post Hill Press)


Course Dessert, Drinks
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 2
Author Laura Kumin

Ingredients

Ingredients

  • 1 lemon cut in half, with rind grated from half and juice from one or both halves for a total of 1 cup juice
  • 1 cup granulated sugar
  • 1 cup white wine
  • 1 cup heavy cream

Recipe Notes

Laura's notes: This simple whipped syllabub is an elegant drink/dessert. Its creamy froth rises to the top of a glass, leaving a refreshing lemony wine on the bottom. Although it takes only minutes to prepare, allow several hours between preparation and serving so that the froth and liquid have time to separate. Use glasses wide enough to allow a spoon for eating the topping, which is similar to a lemon mousse. Select a white wine variety based on how sweet you want the syllabub to be. (Keep in mind that the topping resembles lemon mousse.) Using a dry white such as a Sauvignon Blanc or Pinot Grigio will make the syllabub a bit tart, while a sweeter white, such as a Chenin Blanc or a Reisling, will make the syllabub taste more like a sweet 

dessert.