Lemon Syllabub


  • 1 small lemon
  • 1 tsp clear honey
  • 2 tbsp cognac
  • 3–4 tbsp rich oloroso sherry
  • freshly grated nutmeg
  • ¼ pt / 140 ml chilled double cream
  • ½ pt / 280 ml chilled whipping cream


Grate the lemon zest into a small bowl and squeeze in 1 tablespoon lemon juice. Add the honey, cognac, sherry and a little nutmeg. Cover and refrigerate overnight. Next day, stir in the creams and whisk until foamy. Spoon into wine glasses and chill until required. Serve with sponge fingers, brandy snaps, almond biscuits or crisp cigarette-shaped wafers. If you leave the syllabub for several hours, it will separate into a thick cream on top and a clear liquorous whey at the bottom. It is very good like this but equally very good freshly whipped.


Mix 3 tablespoons of fine-cut orange marmalade with 4 oz / 110 g sugar, 8 tablespoons of malt whisky and the juice of 2 lemons or 2 Seville oranges together. Leave to stand for several hours, and then stir in the creams and whisk as above.

Melt 6 tablespoons of honey, stir in 6 tablespoons of malt whisky, add the creams, and whisk as above. For a pink version, use cherry brandy.