James Martin Lemon Syllabub

Every time I make Lemon Syllabub, I think of my gran’s back garden in Kent, where the lemon balm grew wild and Sunday lunches ended with something sweet, tangy, and very British. She didn’t call it “syllabub,” though — just lemon whip. And it wasn’t until I saw James Martin whip up his own take on it on telly that it clicked: That’s what she was making all along.

This creamy, frothy dessert has roots going back to Tudor England, but don’t let its age fool you — it’s still one of the simplest and most elegant things you can make in under 15 minutes. It’s all citrus and cloud: rich yet refreshing, tart yet soft. Whether you’re entertaining or just treating yourself, James Martin’s Lemon Syllabub is a proper delight.

Ingredients List

• 1 cup heavy whipping cream, chilled — the backbone of the texture, must be cold for proper whipping
• ½ cup white sugar — gives sweetness to balance the lemon
• ¼ cup white wine — adds brightness and subtle depth (a dry white works best)
• 2 tablespoons fresh lemon juice — for that sharp, sunny zing
• 1 teaspoon grated lemon zest — more aroma than acidity, adds lift
• ¼ teaspoon ground nutmeg — optional, but a warm touch if you’re feeling fancy
• 6 thin slices of lemon
• 6 sprigs of fresh mint

Swap tips:

• No wine, Try a splash of elderflower cordial or sparkling lemonade.
• For alcohol-free: use white grape juice with a drop of vinegar to mimic acidity.

How To Make It

1. Chill your mixing bowl and beaters first. I know, it’s a faff — but trust me, it matters.
2. Whip the cream and sugar together in the cold bowl until it just starts to thicken.
3. Slowly pour in the white wine, lemon juice, and zest while continuing to beat — do it gradually or it might slosh about like a toddler in wellies.
4. Keep whipping until it’s light, frothy, and smooth. You’re after soft peaks, not butter.
5. Cover and refrigerate for at least 30 minutes. This helps the flavours marry — and gives you time to do the dishes.
6. Spoon into chilled parfait or wine glasses. Make it pretty — we eat with our eyes too.
7. Garnish with a lemon slice and mint sprig. Or skip the mint if you forgot to buy it. I always do.

Common Mistakes

Why is my syllabub grainy or separated?
It’s likely you overwhipped the cream or added liquid too fast. Slow down and chill everything first.

Why is it too tart or not tart enough?
Lemon juice varies. Taste and tweak — I’ve accidentally made lemon mousse with a punch once.

Why doesn’t it hold its shape?
You may have under-whipped. Look for soft peaks — not soup.

Can I make it ahead of time?
Yes, but no more than 24 hours. Any longer and the texture starts to slump.

Can I use bottled lemon juice?
Technically, yes. But fresh juice really makes it sing. I’ve tried both, and the difference is obvious.

Storage And Reheating Tips

• Fridge: Keep in the fridge for up to 2 days, covered tightly. Best texture is within 24 hours.
• Freezer: Avoid freezing. The texture goes grainy and odd.
• Reheating: Don’t. This is a cold dessert. If you’ve tried to warm it, we need to talk.

What To Serve With It

• Fresh berries: Strawberries, raspberries, or blueberries — their tartness complements the creaminess.
• Shortbread biscuits: Something crisp and buttery to contrast the fluff.
• A glass of dessert wine or elderflower presse: Match the brightness or add a floral touch.

FAQ Section

Can I make this gluten-free?
Yes! It’s naturally gluten-free. Just be cautious with any biscuit toppings.

Can I use non-dairy cream?
You can try, but most don’t whip the same. Coconut cream is your best bet — just chill it well.

Can I use a different alcohol?
Absolutely. Try prosecco for fizz or limoncello for a boozy lemon twist.

How do I know when to stop whipping?
When soft peaks form and the mixture holds its shape without looking stiff. If it starts to clump, stop immediately.

Try More Recipes:

• James Martin Lemon Tiramisu
• Plum Tarte Tatin James Martin