Lemon Syllabub

A light, refreshing, and delightfully tart English dessert that’s quick to prepare and perfect for all ages!

This creamy, citrusy treat has its roots in 17th-century England, where syllabub began as a frothy drink made with cream and alcohol (often sherry or cider). Over time, it evolved into a softer, mousse-like dessert. Our version skips the alcohol entirely, using apple juice or lemon juice for a bright, kid-friendly twist. Whipped to airy perfection, this syllabub is silky, subtly sweet, and balanced with a zesty lemon kick.

Elegant yet effortless, it’s an ideal warm-weather dessert—ready in minutes and easily dressed up for any occasion.

Lemon Syllabub

Yield: 4 servings
Prep Time: 15 minutes (+1 hour chilling)

Ingredients

• 1 ½ cups heavy cream

• ¼ cup granulated sugar

• 2 tbsp apple cider, apple juice, or lemon juice (for acidity; traditional versions use sherry or brandy)

• 1 large lemon (zested + juiced)

• ½ tsp vanilla extract

Instructions:

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