Lemon Syllabub Recipe

Amalfi lemon syllabub

  • serves 4
  • Easy

Check out this refreshing lemon dessert from Italian restaurant Bancone in Covent Garden. Bancone's easy recipe makes more lemony granita than you’ll need – store any leftovers in the freezer


*This recipe is gluten-free according to industry standards



  • Amalfi lemons or large lemons 4
  • lemons 3, juiced
  • caster sugar 200g


  • double cream 250ml
  • caster sugar 50g
  • white wine 50ml


  • Step 1

    Trim the edge of each Amalfi lemon where the stalk comes out, to create a flat surface. Cut about ¼ off each lemon from the other end and use a melon baller or teaspoon to scoop out the flesh, taking care not to break through the pith. Reserve all the flesh.

  • Step 2

    To make the granita, push the flesh from the Amalfi lemons through a sieve to collect the juice, then juice the other 3 lemons. This should give you around 275ml of juice. Keeping 2 tbsp juice to one side, put 500ml water, the caster sugar and the 250ml of lemon juice into a pan. Bring to the boil and remove from the heat immediately. Let the mix cool to room temperature, pour into a freezable container and freeze for 4-5 hours.

  • Step 3

    Put the double cream, sugar, white wine and remaining 25ml lemon juice into a bowl and whip to soft peaks, then use to fill the four lemon shells. Scrape the granita with a metal spoon, then pile on top to serve.

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Nutritional Information

  • Kcals 438
  • Fat 33.6g
  • Saturates 20.9g
  • Carbs 31g
  • Sugars 31g
  • Protein 1.1g