Make this Amalfi lemon syllabub, then check out more of our Italian dessert recipes including Italian lemon cake, cannoli, and tiramisu.


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


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


  • 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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