Lemon Syllabub with Raspberries

Need an easy dessert? This one takes just minutes to whip together (literally)!

Another great thing about this recipe is that it is very adaptable. If you don’t like lemon then use orange or any other juice instead. The raspberries can also be replaced with any fruit you have, fresh or frozen. Mix and match as you like. If you want a bit of crunch to your dessert then serve with some shortbread, either shop-bought or homemade.

I served my syllabub in some small straight glasses, but I think it would look equally as good in wine glasses. Depending on the size of your glasses this could feed up to 6 people.

Ingredients – serves 4-6:

  • 50g/2 oz white sugar
  • 50ml/2 oz white wine, preferably sweet (but definitely not oaked)
  • juice of half a lemon, plus finely grated zest
  • 300ml/10 oz thickened (heavy) cream
  • about 40 raspberries, frozen are fine
  • grated lemon zest, to serve
  • mint leaves, optional, to serve

Method:

  • Mix together the sugar, wine, lemon juice and zest. If you have time, leave this to sit for as long as you can so the flavours can combine.
  • Put the wine mixture in a large mixing bowl, add the cream then whip until soft peaks just start to form.
  • Put 4 raspberries in the bottom of each of your serving glasses, then top with a few spoonfuls of syllabub. Add another layer of raspberries, more syllabub and then finish with the remaining raspberries.
  • Top with additional lemon zest and a few mint leaves (if you have them).
  • If required, the syllabub can be refrigerated for a few hours before serving.
  • Enjoy!

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3 Responses to Lemon Syllabub with Raspberries

  1. Gorgeous photos! Those raspberries have little drops of moisture on them- they really pop in the picture!

  2. It is dangerous to have such a decadent yet simple dessert possibility – too bad I do not think like that 😉
    Yum!

    Cheers
    Choc Chip Uru
    Latest: Bleeding Jam Marbled Mudcake

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