Cherry Syllabub

by Stefan Kölsch

'Very Cherry' Syllabub


Juice and finely grated zest of ½ Lemon (unwaxed)
70g Caster Sugar
200g Sweet Dark Cherries (frozen or semi-defrosted)
25ml Amaretto or Orange juice
200ml Whipping Cream
100ml Double Cream
(for a lighter version substitute thick plain Yoghurt for the Double Cream)

Cherry Syllabub


Place the lemon juice and zest, along with 40g of the sugar into a small pan and bring to the boil. Add the frozen cherries to the pan and bring gently back up to a simmer.
Pour the cherries through a sieve, reserving both fruits and juice. Pour the juice back into the pan and reduce until syrupy. Add the cherries back into the reduction and remove from the heat. Leave to cool to lukewarm then transfer to the fridge to marinate for 2 hours.

In the meantime, pour the whipping cream and the remaining sugar into a bowl and whisk until stiff. Carefully fold in the double cream, and refrigerate.

To serve, divide the cherry mixture between 4 glasses and top with the cream. Serve immediately.

Chef’s tip: Instead of Sweet Dark Cherries, this recipe also works well with Wild Blueberries or Apricot Halves.

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