Lemon Syllabub


A syllabub is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was in college, and it took my taste buds right back to the Restoration. It can be prepared as either a parfait or a punch, but as it contains alcohol, you may not want to serve this to younger family members. Eat it with a small spoon — and savor it!

Prep Time:
15 mins
Additional Time:
30 mins
Total Time:
45 mins
6 parfaits


  • 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


  1. Beat cream and sugar in a chilled glass or metal bowl with an electric mixer until mixture begins to thicken. Gradually beat in wine, lemon juice, and lemon zest; continue to beat until light, fluffy, and no longer grainy. Cover and chill for at least 30 minutes.

  2. When ready to serve, spoon into six chilled parfait glasses. Garnish each with a lemon slice and mint sprig.

Syllabub Punch:

Instead of covering and chilling in Step 1, continue to add white wine to the whipped mixture, until it reaches a drinking consistency.

Nutrition Facts (per serving)

223 Calories
15g Fat
25g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 223
% Daily Value *
Total Fat 15g 19%
Saturated Fat 9g 46%
Cholesterol 54mg 18%
Sodium 17mg 1%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 10%
Total Sugars 17g
Protein 2g
Vitamin C 47mg 233%
Calcium 63mg 5%
Iron 1mg 3%
Potassium 127mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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