Do you ever daydream when you are supposed to be doing something else? Like working?
I do. Especially when I am overloaded with work. It’s my stress reliever. And what I daydream about most is traveling off to a foreign country or about times when I was traveling in a foreign country. Daydreaming is not the same as actually doing the traveling but it’s a lot quicker and cheaper!
When I was in Italy I experienced a charming custom at almost every restaurant we dined in. After dinner and dessert and coffee if we had it, a bottle of Limoncello and small glasses were brought to the table for us to enjoy. There was never a charge for it on the bill and no limit to how much we could enjoy.
What a gracious custom! It was that extra bit of attention that said “We love having you here, relax, don’t rush off just yet.” Also that bit of limoncello acts as a digestif, helping to aid digestion. I grew quite fond of that sweet lemony lusciousness at the end of my meal.
While I can certainly treat myself to a small glass of limoncello after dinner and daydream about being back in Italy, I decided to take it one step further and make a syllabub with the liqueur instead.
Syllabubs are light, creamy, and deliciously sophisticated desserts that are usually a little on the boozy side. This limoncello syllabub is all that and easy to boot!
Recipe notes: Since you are grating the zest of the lemons I feel it is important to use organic lemons. I also use organic powdered sugar from Wholesome! as it is also corn free, unlike most powdered sugars.
- 3 large organic lemons divided use
- ¾ cup Wholesome! powdered sugar
- 1½ cups heavy whipping cream
- 6 tablespoons limoncello
- 6 mint sprigs for garnish
- Finely grate the zest of 2 lemons and juice them. Sift the powdered sugar into the heavy cream and beat with a mixer until it starts to thicken. Add the lemon zest, lemon juice, and limoncello. Whip until thick.
- Spoon the mixture into 6 small dessert bowls or glasses and chill for at least 30 minutes. (Can be made up to 1 day ahead.)
- Slice the remaining lemon into 6 slices and garnish the syllabub with lemon slices and mint sprigs.
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