Lemon syllabub

If citrus flavours tempt you, this may do the trick and the sherry adds a punch.

Preparation time:10 minutes, but best if chilled overnight


  • Ingredients
    • 100g caster sugar
    • 1 lemon
    • 100mm sherry
    • 300ml double cream
  • Method
    1. Wash the lemon and grate half of the rind into a mixing bowl.
    2. Squeeze and strain the juice of the lemon into the bowl (remove any pips).
    3. Mix in the sugar and sherry.
    4. When the sugar is dissolved, add the cream and whisk until thick.
    5. You can serve immediately, but best made the day before and kept in the fridge.