Limoncello syllabub with lemon sugar

Limoncello syllabub with lemon sugar
  • Serves icon for 10 people
  • Time icon Ready in 15 min

Want a no-cook pud? This is a boozier twist on a more classic lemon syllabub, with a slug of citrusy limoncello, topped with lemon sugar. It’s such an easy no-cook dessert – and only has a handful of ingredients.

And if you fancy it, you could even make your own limoncello.

Nutrition: per serving

Calories
199kcals
Fat
15.6g (9.7g saturated)
Protein
0.8g
Carbohydrates
8.8g (8.8g sugar)
Salt
trace salt
Calories
199kcals
Fat
15.6g (9.7g saturated)
Protein
0.8g
Carbohydrates
8.8g (8.8g sugar)
Salt
trace salt

Ingredients

  • 125g raspberries
  • 50ml limoncello, plus extra
  • Finely grated zest of 2 lemons
  • 50g golden caster sugar
  • 284ml carton double cream
  • 2 tbsp Greek yogurt

Method

  1. Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
  2. Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
  3. In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve.

delicious. tips

  1. Limoncello is an Italian lemon liqueur best served straight from the freezer. Find it in off licences, Italian delis and some larger supermarkets.

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