Lemon and Lime Syllabub

I adore syllabub. It’s something to do with the fabulously light texture I think. That and the fact that it contains copious amounts of booze šŸ˜‰ This recipe is quick to whip up (pardon the pun) and keeps for a day or two in the fridge before separating.

For 4-6 portions depending on size you need:
100ml white wine
75g sugar
juice 1 lemon
zest 1 lime
300ml double cream

Whisk everything together until light and fluffy. Spoon into glasses and devour.

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