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Gin and citrus syllabub recipe

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


  • 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 Roku gin
  • 2 sprigs mint, leaves picked

To serve

  • mini shortcakes (optional)

Perfect with:

 Roku GinA premium Japanese gin made with six uniquely Japanese botanicals including sakura flower, yuzu peel and sansho pepper Roku Gin
A premium Japanese gin made with six uniquely Japanese botanicals including sakura flower, yuzu peel and sansho pepper
Shop ingredients
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • 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


  1. 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.​ ​ 
  2. 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 Roku gin until evenly distributed.
  3. Spoon the syllabub into 4 glasses and set aside while you make the sherbet.
  4. 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, a sprig of mint and serve with a Roku gin and ginger tonic. ​ ​

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

Pairing suggestion: Enjoy with a Roku gin and tonic with ginger (makes 1). Slice fresh ginger into six long, equal slices and add to a glass with ice filled to the rim. Pour over 120ml tonic and 30ml Roku gin. Stir and serve.

See more Summer dessert recipes

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