Lemon Syllabub


  • 100 g/ 4 oz caster sugar
  • juice and zest of 2 lemons
  • 2–3 tbsp brandy
  • 600 ml/ 1 pt double cream
  • ratafia biscuits or brandy snaps, to serve


Whisk together the caster sugar, lemon juice and zest, and the brandy.

In another bowl, whisk the double cream until thick, then slowly whisk in the lemon mixture. Pour into wine glasses and refrigerate overnight.

Serve with ratafia biscuits or brandy snaps.