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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
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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