Norfolk Syllabub

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • Scant ΒΌ pint white wine
  • 1 tablespoon sherry
  • 2 tablespoons brandy
  • 1 lemon or one bitter (Seville) orange
  • 2oz caster sugar
  • Β½ pint (double) cream


    Put the wine, sherry and brandy into a basin. Peel the lemon or orange very thinly and squeeze out the juice. Put the peel and the juice into the wine mixture. Leave overnight, and remove the peel. Stir in the sugar until it dissolves. Add the cream and whip until the mixture forms soft peaks. Put into four tall glasses. This syllabub will hold its shape for twelve hours.