Lemon Cardamom Syllabub

[Photograph: Sydney Oland]

On the list of great culinary innovations that Britain has given the world, desserts would be at the top. Although trifle and pudding are the most well-known, the humble syllabub is my personal favorite. What comes down to a flavored whipped cream is made more complex by the slight curdle the cream gets from citrus, and the sweet alcohol burn given to the cream by sugar and brandy.

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Lemon Cardamom Syllabub

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:at least 12 hours
Special equipment:large bowl and whisk
This recipe appears in: British Bites: Lemon Cardamom Syllabub


  • 1/3 cup brandy
  • 2 tablespoons sugar
  • 3 cardamom pods, lightly crushed
  • 2 teaspoons zest and 2 tablespoons juice from 1 lemon
  • 1 pint heavy cream


  1. 1

    Combine brandy, sugar, cardamom, and lemon zest and juice and mix until sugar is dissolved. Cover and let sit on counter overnight.

  2. 2

    Strain brandy mixture into a large bowl. Pour cream over brandy and, using a whisk, beat until desired thickness is reached—thicker for a more traditional syllabub, or looser if preferred.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: