Limoncello Syllabub Recipe

Limoncello Syllabub

by Carol Kicinski on July 23, 2015

Share this with:
Post image for Limoncello Syllabub

Limoncello Syllabub

Do you ever daydream when you are supposed to be doing something else? Like working?

I do. Especially when I am overloaded with work. It’s my stress reliever. And what I daydream about most is traveling off to a foreign country or about times when I was traveling in a foreign country. Daydreaming is not the same as actually doing the traveling but it’s a lot quicker and cheaper!

When I was in Italy I experienced a charming custom at almost every restaurant we dined in. After dinner and dessert and coffee if we had it, a bottle of Limoncello and small glasses were brought to the table for us to enjoy. There was never a charge for it on the bill and no limit to how much we could enjoy.

What a gracious custom! It was that extra bit of attention that said “We love having you here, relax, don’t rush off just yet.” Also that bit of limoncello acts as a digestif, helping to aid digestion. I grew quite fond of that sweet lemony lusciousness at the end of my meal.

While I can certainly treat myself to a small glass of limoncello after dinner and daydream about being back in Italy, I decided to take it one step further and make a syllabub with the liqueur instead.

Syllabubs are light, creamy, and deliciously sophisticated desserts that are usually a little on the boozy side. This limoncello syllabub is all that and easy to boot!

Recipe notes: Since you are grating the zest of the lemons I feel it is important to use organic lemons. I also use organic powdered sugar from Wholesome! as it is also corn free, unlike most powdered sugars.

Limoncello Syllabub

Limoncello Syllabub


3 large organic lemons, divided use
¾ cup Wholesome! powdered sugar
1½ cups heavy whipping cream
6 tablespoons limoncello
6 mint sprigs, for garnish


Finely grate the zest of 2 lemons and juice them. Sift the powdered sugar into the heavy cream and beat with a mixer until it starts to thicken. Add the lemon zest, lemon juice, and limoncello. Whip until thick.

Spoon the mixture into 6 small dessert bowls or glasses and chill for at least 30 minutes. (Can be made up to 1 day ahead.)

Slice the remaining lemon into 6 slices and garnish the syllabub with lemon slices and mint sprigs.


This Limoncello Syllabub recipe serves 6

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Share This:
Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Dessert

Previous post: Hidden Gluten Infographic

Next post: Gluten Free Korean Tacos