Colonial Syllabub
Served today in Colonial Williamsburg’s King’s Arms Tavern and the Williamsburg Inn is a beverage that was included in a recipe book printed in 1742 in colonial America titled The Compleat Housewife. Popular in early Virginia where they were considered to be beverages, these fortified dessert drinks began to lose favor in the 19th century as ice cream became fashionable. Having regained their popularity, syllabubs are now commonly served as a dessert or after-dinner drink garnished with berries and fresh mint.
Ingredients:
2/3 cup dry white wine
1/3 cup dry sherry
2 tbs. grated lemon peel
1/4 cup lemon juice
2/3 cup sugar
2 cups heavy cream
sprigs of mint for garnish
assortment of fresh berries for garnish
Instructions:
1. In large bowl, combine wine, sherry, lemon peel and lemon juice. Add sugar until dissolved.
2. Whip cream in a large bowl until it forms medium stiff peaks. Fold into wine mixture.
3. Spoon into eight wine or martini glasses, cover with plastic wrap and refrigerate overnight. The mixture will separate and be ready to enjoy the next day.
4. Garnish with fresh mint and berries.
Recipe courtesy the Colonial Williamsburg Foundation in Williamsburg, Va.
Next: Ice Wine Poor Boy Cocktail
| 
)
