Syllabub Sorbet

Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The traditional accompaniment to Christmas pudding is brandy butter, a rich and rather cloying taste. I think it’s a good idea to eat the pudding with this sorbet. Serve it on separate little plates, and have a mouthful of deliciously hot pudding followed by a cooling mouthful of icy sorbet. It will make you very merry, so if you don’t want it to be quite so alcoholic, heat the wine and sherry to boiling point and then allow to cool before you make the sorbet.


  • 450 ml/15 fl oz/scant 2 cups Beaumes de Veniseor other muscatel
  • 300 ml/10 fl oz/ cups very pale, dry sherry
  • juice and zest of 3-4 lemons
  • 225-300 g/8-10 oz/1-1¼ cups brown or white sugar
  • 4 egg whites, beaten


    Mix the wine with the sherry, lemon juice and zest, then chill in the refrigerator. Dissolve the sugar in 150 ml/5 fl oz /generous cup water in a saucepan, then bring to the boil and boil for 5 minutes. Cool in a basin of cold water, then add to the chilled wine mixture, tasting to see how much is needed. Chill well, then add the egg whites and transfer to the freezer or sorbetière. If using a freezer, beat the mixture at least twice while it is freezing; this gives a much better texture.