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Lemon Syllabub

Syllabub is a luscious traditional English dessert cream that works brilliantly with many desserts – you can swap the white rum for another liquor of your choice.

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Lemon Syllabub

Annabel Langbein Lemon Syllabub Recipe
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Lemon Syllabub
1¼ cups (300ml / 10 fl oz) cream ¼ cup icing sugar / confectioner's sugar ¼ cup white rum 1 tbsp each lemon and orange juice finely grated zest of 1 lemon and 1 orange

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/lemon-syllabub/434
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Prep time:
10 mins
Serves:
6
  • 1¼ cups (300ml / 10 fl oz) cream
  • ¼ cup icing sugar / confectioner's sugar
  • ¼ cup white rum
  • 1 tbsp each lemon and orange juice
  • finely grated zest of 1 lemon and 1 orange

Beat the cream and icing / confectioner's sugar until it forms soft peaks. Add the white rum, lemon and orange juices and mix until just incorporated. Fold in the lemon and orange zest. Refrigerate and serve very cold. Lemon Syllabub can be made in advance and kept in the fridge for up to 2 days.

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2 comments

I use brandy for a great side for Chrismas Pud.
GraemeDudfield February 14, 2015
delicious and easy...
петяспасова November 14, 2013
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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