Blackcurrant Syllabub

Blackcurrant syllabub

I decided to make a blackcurrant syllabub, after making the lemon syllabub recently.  I love the taste of blackcurrants almost as much as I love the taste of lemons.

I decided that blackcurrants would add just the right level of intensity and concentration of flavour.  Instead of brandy as the spirit I decided to try vodka.  The result was delicious although I may yet try it with brandy to see if I prefer it.  I think I should make both though so I can do a side by side taste comparison!  Its a hard job but someone has to do it.



(Serves 4)

250 ml double cream
50 ml white wine
50 ml vodka
Juice of 1 lemon
Grated rind of 1 lemon
150 g blackcurrants
50 g caster sugar


  1. Place the blackcurrants, granulated sugar, lemon rind and juice in a saucepan and cook gently for 5 minutes allow to cool and puree in a blender or rub through a sieve.
  2. Blend the blackcurrant mixture with the wine and vodka.
  3. In a bowl whip the cream, puree mixture and the sugar until the mixture just holds in firm peaks.
  4. Put the mixture into chilled glasses.
  5. Serve and enjoy!

Tip:  To make the dessert look even more interesting, you could reserve half the puree and divide this between the 4 glasses at the bottom of each glass for a lovely intense blackcurrant hit at the end of the syllabub

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