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Lemon Syllabub

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A light, creamy dessert with a balance of sweetness and citrus, featuring whipped cream, white wine, and fresh lemon, topped with nutmeg and garnished with lemon slices and mint.

Ingredients

1 cup heavy whipping cream, chilled

½ cup white sugar

¼ cup white wine

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

¼ teaspoon ground nutmeg (or to taste)

6 thin slices lemon

6 sprigs fresh mint

Instructions

  1. In a large mixing bowl, beat the chilled heavy whipping cream with the white sugar until it forms soft peaks. Be careful not to overwhip, as the cream should remain light and fluffy.
  2. Gently fold in the white wine, fresh lemon juice, lemon zest, and ground nutmeg into the whipped cream. Mix until everything is well combined, but be careful not to deflate the cream.
  3. Spoon the syllabub mixture into serving glasses or bowls, and refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set slightly.
  4. Before serving, garnish each serving with a thin slice of lemon and a sprig of fresh mint. You can also sprinkle a bit more nutmeg on top for extra flavor.
  5. Serve chilled and enjoy this refreshing, citrusy dessert!

Notes

If you prefer a non-alcoholic version, substitute the white wine with lemon juice and a splash of lemon soda or sparkling water.

For added flavor, top with fresh berries like raspberries, blueberries, or strawberries.

For a different twist, experiment with lime or orange zest and juice for a flavored syllabub.

Store leftovers in the fridge for up to 2-3 days, but keep the garnish separate to avoid wilting.

Nutrition

Find it online: https://familydinnercooking.com/lemon-syllabub/