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History Cookbook: Lemon Syllabub

This recipe is in categories Georgians / Regency, Desserts
About this recipe
Healthiness : (17 votes)
Preparation Time: 30-35 minutes, 30 minutes for soaking the lemon in the apple juice
Cooking Time: None
Number of servings: 4 small glasses
Serving suggestions: Serve chilled


This is a light, fresh dish. It contains mostly cream and is a non-alcoholic version of a syllabub. You could make it healthier by using low fat yoghurt as well as cream or just have it occasionally as a treat.
Ingredients
  • 1/2 a lemon
  • 1/8 pint apple juice
  • 1-2 oz caster sugar
  • 1/4 pint double cream
  • 10-12 strawberries
Equipment
  • Measuring jug
  • Grater
  • Chopping board
  • Bowl
  • Knife
  • Glasses
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Grate half the peel of the lemon and squeeze the juice
  2. Place the apple juice, grated peel, lemon juice and sugar in bowl and soak for 30 minutes
  3. Whip the cream until semi-stiff, add apple mixture gradually
  4. Wash, remove the stalks from the strawberries and cut them into large pieces
  5. Put the strawberries into the bottom of the glasses and spoon on the whipped cream
  6. Chill in the fridge. Serve the same day
Lemon Syllabub - print view  Lemon Syllabub - print view

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Comments
There are 2 comments for this recipe.
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Name: Bell 24th September 2014
looks very interesting cant wait to try it!
Name: Quinn 27th March 2013
a while back we cooked our way through history eating a differant meal (from history and this website) each week. we made these and really enjoyed them and today we are making them again for our friends. GO COOKIT!
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