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Gin and citrus syllabub recipe

1 rating

When the sun is shining, you have to make the most of it; that’s why these make-ahead zesty gin syllabubs should be on every summer entertaining menu. You can make them 24 hours in advance, all you have to do is assemble them to serve. See method

Serves 4
20 mins to prepare
331 calories / serving
Vegetarian

Ingredients

1 red grapefruit, zested
1 orange, zested
1 lime, zested
200ml whipping cream
100ml 0% fat Greek-style yogurt
65g caster sugar, plus 2 tbsp
2 tbsp gin
2 sprigs mint, leaves picked

To serve

mini shortcakes (optional)

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1385kj
331kcal 17%
Fat
19g 27%
Saturates
12g 60%
Sugars
30g 33%
Salt
0.1g 2%

of the reference intake
Carbohydrate 32.2g Protein 3.2g Fibre 0.2g

Method

Using a serrated knife, cut the white pith off the zested grapefruit and orange, following the shape of the fruit, then carefully segment the flesh. Stick a fork into the remaining flesh and squeeze the juice from the 3 fruits into separate bowls.
For the syllabub, use an electric whisk to whip the cream and 65g sugar together until they reach stiff peaks and hold their shape. Fold through the yogurt until fully combined, followed by ½ tbsp each of lime, grapefruit and orange juice, ½ teaspoon of each zest and the gin until evenly distributed.
Spoon the syllabub into 4 glasses and set aside while you make the sherbet.
Add the extra 2 tbsp caster sugar, 1 tsp each of the citrus zests and the finely chopped leaves of 1 mint sprig to a blender and pulse until the sugar appears damp. Sprinkle over the syllabub, then top each with an orange and grapefruit segment and a sprig of mint to serve.

Tip Make the syllabub up to 24 hrs in advance and store, covered, in the fridge. Top with the sherbet just before serving.

See more Summer dessert recipes