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Lime Syllabub

“I’m not stupid, you know.”

“Quit bragging.”

“Stop being rude.”

“When was the last time you read a book? The truth now. And picture books don’t count – I mean something with print in it.”

Buttercup walked away from him. “There’re other things to read than print,” she said, “and the Princess of Hammersmith is displeased with you and is thinking seriously of going home.” With no more words, she whirled into his arms then, saying, “Oh, Westley, I didn’t mean that, I didn’t, I didn’t, not a single syllabub of it.”

Now Westley knew that she meant to say “not a single syllable of it,” because a syllabub was something you ate, with cream and wine mixed in together to form the base. But he also knew an apology when he heard one. So he held her very close, and shut his loving eyes, and only whispered, “I knew it was false, believe me, every single syllabub.”

– S. Morgenstern, The Princess Bride (from the good parts version, edited by William Goldman)

The theme for Sugar High Friday #17 is dairy, and to satisfy the Morgenstern fans out there, I’m using it as an excuse to post my recipe for a lime syllabub. Somewhere between a dessert and a drink, this syllabub separates into two layers when chilled which mix together in your mouth if you slurp them up properly, and it tastes like an alcoholic key lime pie.

Lime Syllabub
1/2 C sherry
3 tbsp brandy
Juice and zest from 2 limes
1/2 C sugar
1 C heavy cream
Additional lime zest for garnish

Mix the sherry, sugar, lime juice, lime zest, and 1 tbsp brandy in a bowl and let steep for about an hour. Begin to beat the mixture, gradually adding the cream as you go. When the mixture thickens and begins to form soft peaks, beat in the remaining 2 tbsp brandy. Pour into glasses and chill. Garnish with additional lime zest.

In case you’re curious, I used Bristol Cream sherry and brandy from an ancient bottle that claims to be Armenian brandy imported from the U.S.S.R.

“This is the Deep South dessert that is supposed to start Southern beaux and belles on their drunken downfall, since it is so mild that children are allowed to have it, thus acquiring a taste for the flavor of all liquors. The idea is silly, and the syllabub is delicious. The moral damage is negligible.”

– Marjorie Kinnan Rawlings, Cross Creek Cookery (as quoted in Classic Home Desserts by Richard Sax)


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6 Responses to “Lime Syllabub”

  1. Andrea says:

    I love that movie!!! Food looks yummy too

  2. MM says:

    I love the book and the movie. It also placed Mandy Patinkin on the “hott” list after that. Cool post.

  3. Andrew says:

    Now that looks really elegant! I love syllabub but have never made it – I ddint relise it was so simpe ! Thanks for taking part in SHF.

  4. Tania says:

    I love that word “syllabub” and this dessert sounds delightful. That is one beautiful photo, too!

    I’m pleased I found your lovely blog. Recipes AND “The Princess Bride”?! Surely, I will be returning!

  5. Danielle says:

    Thank you, everyone!

  6. [...] Desserts and Other Sweets: Fruit Apricot Fruit Leather Ravioli Apricot Hazelnut Squares Apricot Marzipan Tartlets Baked Rummy Plantains with Cinnamon Gelato Banana Caramel Tart Banana Chocolate Chunk Muffins Banana Malt Brûlée Spoonfuls Blueberry Oatmeal Crisp with Lime Ice Cream Blueberry Port Chutney Shortbread Bars Brandied Peach, Ginger, and Sweet Corn Cornbread Trifles Cardamom Meyer Lemon Créme Brûlée Bubbles Cranberry Leek Strudel Cranberry Lemon Cornmeal Cake Fig and Date Basteeya Grapefruit Almond Tart Lemon Chocolate Chunk Cookies Lime Syllabub Pear and Basil Tart Pumpkin Nests Rosemary Currant Shortbread with Cumin Ginger Apples Sour Cherry Almond Milk Sorbet Sour Cherry Pie [...]

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