Lemon Syllabub Recipe

Lemon Syllabub Recipe

Indulge in Lemon Syllabub, a British dessert ready in 15 minutes. This medium-difficulty recipe blends whipped cream, lemon, and optional wine for a 370-calorie treat. Chilled and garnished with mint, it’s a zesty, airy delight perfect for elegant endings.

Ingredients

• 1 cup heavy cream
• ½ cup powdered sugar
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• ¼ cup white wine (optional, but v grown-up)
• Fresh mint leaves (for garnish)

Directions

1. Grab yourself a mixing bowl and pour in that heavy cream. Use an electric mixer to whip it up until you reach those soft peaks—you want it to be light and airy, but still rich and luscious.
2. Now, slowly sprinkle in the powdered sugar while you keep whipping, until your cream transforms into something beautifully stiff and sweet.
3. In another bowl, whisk together your lemon juice, zest, vanilla extract, and if you’re feeling adventurous, a splash of white wine. It should smell like a perfect summer afternoon.
4. Gently fold that zesty mixture into your whipped cream—take your time! We’re aiming for a light and smooth texture, not something that’s been deflated.
5. Spoon that delightful citrus cloud into serving glasses and pop them in the fridge for at least 30 minutes to chill and thicken up.
6. Just before serving, add a few fresh mint leaves on top for a lovely pop of green and an extra burst of freshness.