Light, refreshing, and with a little bit of complementary tartness? Look no further than this dessert called Lemon Syllabub! Coming from across the pond, this dessert is the perfect treat that is literally whipped together in seconds. Better yet, this recipe is a no-alcohol version, making it an adult and kid-friendly sweet.
Originating in 17th-century England, syllabub began as a drink mixing heavy cream and alcohol. Over time, it evolved into a soft, mousse-like dessert with less alcohol and more cream. This distinctive treat was traditionally served in a special V-shaped glass, similar to a short parfait glass.
INGREDIENTS
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons apple cider, apple juice, or lemon juice (any acidic juice, for an classic alcohol version use sherry or brandy)
- 1 large lemon, zested and juiced
- 1/2 teaspoon vanilla extract
How to Make Lemon Syllabub
- In a large bowl combine heavy cream, sugar, apple juice (any acidic liquid refer to recipe ingredients), lemon juice, lemon zest, and vanilla.
- Whip until thickened and stiff.
- Cover the bowl with plastic wrap and chill for a minimum of 1 hour.
- After it’s been cooled, portion out, serve, and enjoy!
