Simple Lemon Syllabub
Syllabub is a dessert that has been around for centuries. I first heard of it in a Tamera Alexander novel (which coincidentally features one of my recipes in the back!) and since it was the beloved favorite of one of the lead characters, my interest as a cook was piqued. I immediately made a version of it and understood full well what all the hub bub was about! Since then, I’ve heard this recipe pop up in all sorts of places, and Mama said they even had it on Downton Abbey a few weeks back.
Love You Some Whipped Cream? You Will Love this Dessert!
You know how you always want a little more whipped cream because it is so good? Well, this dessert is basically glorified whipped cream! If you love lemon meringue pie like me, you’ll especially love this because it kinda ends up tasting like lemon meringue pie flavored whipped cream. It’s just delightfully decadent.
Finally a Simple Recipe for Syllabub
Most recipes online are pretty complicated and I have a firm believe that food and life are really simple, we just insist on complicating them. One of the things I like to do is simplify – so here is my recipe 🙂
Recipe Ingredients:
- Sugar
- One Lemon
- Apple Juice
- Heavy (whipping) Cream.
- *Most recipes call for white wine, but I use apple juice instead. If you enjoy the taste of wine, feel free to substitute.
How to Make A Syllabub
Before starting, zest and juice lemon.
You can zest it with a microplane, zester, or even a cheese grater if you are careful.
How To Zest A Lemon
Don’t push down too much when zesting the lemon, you really want to get the thin yellow peel off without delving into the bitter white part. You can see from this picture that I’m just barely taking the outside skin off, not digging so deep as to hit white.
Note: If you do get too deep and hit white, it’ll be fine. Just keep on going and pretend you didn’t. You know, just like when you turn a corner and run over the curb. Yeah, that never happened either 🙂
To juice it, just cut it in half and squeeze it as best you can into a bowl.
The juice of one lemon is fine.
You can do lemon juice from a bottle but you won’t end up with as much flavor without the zest. If you use bottle lemon juice (which I don’t really recommend, but it will work) add about 1/4 of a cup of it.
This is the part where a lot of recipes have you placing the cream in a bowl and whipping that a little, then gradually adding sugar, then gradually adding juices, etc in a most dainty fashion whilst babying the whole mixture.
In MY recipe, this is the part where you dump every single ingredient into a big old mixing bowl and beat it like it called your mama ugly. Or until thick and slightly stiff 🙂
Like this.
Cover and chill until ready to serve.
Garnish with fresh berries, if desired. Best if served the same day.
To get my Lemon Meringue Pie recipe, please click here.
To get my Lemon Bar recipe, please click here.
To get my Lemon Blossom Cookie recipe, please click here.
Ingredients
- 1 + 1/2 cup heavy cream
- 1/4 cup sugar
- 2 tablespoons apple juice
- Juice of one lemon
- zest of one lemon
- 1/2 teaspoon vanilla
Instructions
- Zest and juice lemon. Place all ingredients (including lemon juice and zest) in large mixing bowl. Beat with an electric mixer, stopping to scrape down sides and stir from the bottom once, until thick and slightly stiff.
- Chill until ready to serve - serve same day.
Nutrition
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Do I use the same amount of Splenda as sugar? 1/4 cup?
To avoid that artificial, too sweet taste you get with Splenda sometimes, I always measure mine light and fluffy- never pack. Then, after it’s measured, I take out about a tablespoon 🙂
It looks like a delicious dessert. I will try it Super Bowl weekend.
WOW $600.00! It is to bad the way Facebook is doing business.
I am so happy I am on your newsletter mailing list.
I look forward to reading your newletter each week.
🙂
This looks wonderful! yummo! I love lemony “stuff.”
Looks yummy, definitely have to try this one. Can you use splenda? Oh, and you have to try and get to Williamsburg, it’s our favorite place. You will all love it.
As always, thank you for sharing your time and talent with us. The wonder twins and Stephen send kisses.
Hey JoAnn!! I miss y’all! And yes, Splenda works beautifully in this 🙂
OMG I wonder how many Weight Watchers points that is!!
As a lifetime WW member at goal, I’d say it’s probably a LOT of Points. And well worth each and every one!!
I love how Weight Watchers is designed to support and even encourage the occasional splurge!!
I’m not sure if you know, but skim milk will whip up pretty close to whip cream. Maybe you can sub out the heavy whipped cream?
I always wondered what syllabub consisted of, but was too lazy to look it up! 😉 Thanks for enlightenment and making it easy! It looks like something even I could make, and also looks lemony delicious!
Christy, I am excited to try this! I just brought back a souvenir mix for syllabub from a trip to Williamsburg – but I’m sure your recipe will be better! (Plus, I won’t have to try to find the mix again.) Tell your Mama I also noticed when syllabub was served on Downton Abbey 🙂 Thanks for the recipe.
Thank you Kim!! Oh wow, souvenir mix? That sounds so cool! We have been wanting to go to Williamsburg. We did get to go to DC four years ago and had the best time there! American History is fascinating so I’m gonna move this up a little higher on our to do list 🙂
I’ll tell Mama and you be sure and have a wonderful evening! It was good chatting with ya!