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Lemony Syllabub

Western.Chefs's picture
  Lemons 2
  Dry sherry 750 Milliliter (1 Bottle)
  Brandy 2 Tablespoon
  Cream 1 Pint
  Egg white 1
  Sugar 2 Tablespoon

Peel lemons very thinly and put rind (which must be quite free of bitter white part) to soak in sherry for at least 12 hours.
Then take out lemon peel.
Add brandy, cream, egg white, sugar and freshly squeezed lemon juice.
Whip mixture until cream becomes fairly frothy.
Pour into syllabub glasses.
Refrigerate at least 6 hours before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 627 Calories from Fat 47

% Daily Value*

Total Fat 4 g6.7%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 8.5 mg2.8%

Sodium 1469.9 mg61.2%

Total Carbohydrates 123 g41.1%

Dietary Fiber 1.4 g5.5%

Sugars 49.9 g

Protein 5 g10.7%

Vitamin A 4.4% Vitamin C 37.2%

Calcium 27.2% Iron 1.2%

*Based on a 2000 Calorie diet

Lemony Syllabub Recipe