Blood Orange Syllabub
Serves: Serves 6
  • 2 blood oranges, zest and juice
  • 1 cup sugar (caster or super fine sugar if possible, but granulated does work)
  • ½ cup Cointreau, Triple Sec or Grand Mariner
  • 1½ cups double (heavy) cream
  • ½ cup blueberries and/or ½ cup raspberries
  • 12 amaretti or hard gingerbread biscuits, crushed
  1. Mix the blood orange juice and zest with the Cointreau, Triple Sec or Grand Mariner and set aside.
  2. Gently whip the cream with the sugar until soft peaks begin to form. Add the blood orange and liqueur mixture and whisk gently until it is all mixed in.
  3. Divide the mixture between six glasses or serving dishes. Refrigerate until ready to serve.
  4. Just before serving, scatter the syllabubs with the fruit and crushed biscuit crumbs.
Recipe by April J Harris at