Syllabub JGH
Photo by Jennifer Hitchcock

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6 servings

  • ½ cup brandy
  • ½ cup dry sherry
  • ½ cup sugar
  • ¼ cup lemon juice
  • 1 cup cream
  • Lemon zest
  1. Combine all ingredients in mixing bowl. Whip until slightly frothy.
  2. Pour into glasses. Top with zest from lemon rind.
  • from Chef Sean Brock of Husk and McCrady’s in Charleston, South Carolina

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