SYLLABUB
Ingredients
- 290ml/¼ pint double cream
- 55g/2oz caster sugar
- ½ lemon
- finely grated zest
- 3 tbsp lemon juice
- 150ml/5fl oz sweet white wine or Madeira
Directions
- Warm the sugar
- juices and zest gently until the sugar is dissolved and allow to cook completely.
- Add the wine or Madeira.
- Whip the cream to soft peaks. Fold in the wine mixture.
- Pour into tall-stemmed glasses and chill well.
- Serve decorated with grapes and a small sprig of rosemary.
