Syllabub punch

By John, 25 October, 2025
Region
Colonial
Description

"Syllabub"Syllabub was a crowd-pleaser at Colonial-era fancy balls. It's sweet and foamy and pretty. It's whipped together cream, sweet white wine, and cream sherry with lemon juice and sugar. If you use heavy cream, it whips up nice and thick; you can eat it with a spoon.

For best results, you can't make this one on the spur of the moment, it has to rest overnight for the flavors to come into harmony.

Yield
30 Servings
Preparation time
10 minutes
Cooking time
8 hours
Total time
8 hours, 10 minutes
Ingredients
2 q Heavy Cream
2 c Granulated Sugar
1 Sweet White Wine
1 1⁄2 c Cream Sherry
3 Lemon (Juice and zest of)
Instructions
  1. Combine the cream, sugar, and lemon zest in the bowl of an electric mixer.
     
  2. Combine the lemon juice, white wine, and sherry, blending together well. Mixing on low speed, slowly pour into the cream mixture, whipping for about 10 minutes until the syllabub is light and foamy.
     
  3. Cover the bowl with plastic wrap, and set in the refrigerator to chill for about 8 hours, or overnight, to let the flavors blend together. Stir the syllabub at least once while chilling to make sure the ingredients are thoroughly combined.
Notes

Photo by David Peck

Source

Adapted to punch bowl format from the recipe at George Washington's Mount Vernon.