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Syllabub Recipe

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This recipe for Syllabub is from It's All Good, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups of heavy whipping cream
1 cup white wine (Rhine Wine or a Chablis)
1/2 cup Golden Sherry
1 1/2 lemons (juice and peel)
1/2 cup sugar
Directions:
Directions:
In a large mixing bowl, grate the lemon peel and juice the lemons.
Add the wine and sherry to the lemons, then add sugar and whisk until sugar is dissolved.
Add the cream all at once and whisk until it is light and frothy or to a peaking consistency.
Gently fill your glasses. The mixture will separate in about two to three hours at room temperature. Once separated, they can be put into the refrigerator until consumed. If they go directly into the refrigerator, they will take six to eight hours to separate.
Personal Notes:
Personal Notes:
Merry Christmas Pam! As we spent hours discussing, collecting, and entering recipes, you often spoke of your Grandmother Humphrey's Syllabub which she served at Christmas. This recipe comes from Colonial Williamsburg.

 

 

 

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