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Syllabub with Berries

Submitted by: Mary on 11/05/2003
2309 views
2.76 avg rating
161 votes
 
 
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Ingredients

SYLLABUB:

6 ozs Sweet white wine
3 T Brandy
Juice of 1 Lemon
1/2 C Splenda granular
2 C Heavy cream
Ground nutmeg
Ground cinnamon
Lemon zest
Berries of choice
Mint sprigs for garnish


Coconut macaroons:

4 egg whites, at room temperature
1 1/2 C Splenda granular
1/2 teaspoon coconut extract
3 cups grated unsweetened coconut


Directions

MACAROONS, TWO DAYS BEFORE:



Heat oven to 325

Additional Information

Syllabub, pronounced (SIHL-uh-BUHB).



This thick, frothy drink (liquid version) or dessert (solid version) originated in old England. It is traditionally made by beating milk with wine or ale, sugar, spices, and sometimes beaten egg whites.



A richer version made with cream can be used as a topping for cakes, cookies, fruit, etc. It is thought that the name of this concoction originated during Elizabethan times and is a combination of the words sille (a French wine) that was used in the mixture, and Bub (old English slang for bubbling drink).



Definition from: Food Lover's Companion by Sharon Tyler Herbst

Servings

8

Calories

6

Time to prepare

15 minutes

Difficulty

Easy
 

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