February 23, 2022

Lemon Brandy Syllabub Afternoon Tea Recipe

If you need a unique, no-bake treat for your St. Patrick’s Day gatherings, try this Lemon Brandy Syllabub afternoon tea recipe in Albuquerque. Perfectly refreshing and pairs excellently with this Best Traditional Shortbread Cookie Afternoon Tea Recipe.

In the 18th century, syllabubs were a common feature of the dessert course, often served alongside puddings and jellies. Syllabubs evolved throughout the century from a sweetened wine-based drink into a more solid whipped dessert, similar to mousse, and then were eventually replaced by ice cream as a cold refreshing treat to end a meal. Syllabubs are especially ideal as the weather starts to warm up because they do not require an oven.

Lemon Brandy Syllabub Afternoon Tea Recipe

Makes 6 Irish Mugs

Prep Time: 15 minutes + Chills Overnight; Assembly Time: 15 minutes + Refrigerate

Ingredients:

2 tsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
¾ cup dry white wine (we used a Riesling)
3 Tbsp. brandy
½ cup sugar
2 cups heavy whipping cream
mint leaves & lemon zest for garnish (optional)

Instructions:

In a bowl, combine the lemon zest, lemon juice, wine, brandy, and sugar. Stir until the sugar is dissolved. Cover and refrigerate overnight to allow the flavors to infuse.
Chill six Irish mugs. Stir the heavy whipping cream into the lemon juice mixture. With an electric mixer, beat until soft peaks form.
Spoon into mugs and refrigerate up to 4 hours or until set.
Garnish with mint leaves and lemon zest (optional).

Enjoy!

Baking Tips:

Use a nonreactive bowl to chill the lemon juice mixture overnight, so that your mixture doesn’t pick up old flavors from the bowl.
Use smaller glasses to share this syllabub recipe with more people.