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Limoncello and Blueberry Syllabub
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5 from 1 vote

Limoncello and Blueberry Syllabub

Prep Time 10 minutes
Total Time 10 minutes
Servings 6 - 8 servings
Author April J Harris


  • 1 lemon zest and juice
  • 1 cup sugar caster or super fine sugar if possible, but granulated does work
  • ½ cup Limoncello liqueur
  • cups double heavy cream
  • about ½ cup blueberries
  • 12 amaretti or hard gingerbread biscuits crushed


  • Mix the lemon juice and zest with the Limoncello and set aside.
  • Gently whip the cream with the sugar until soft peaks begin to form.
  • Add the lemon mixture and whisk gently until it is all mixed in.
  • Divide the mixture between six glasses or serving dishes.
  • Refrigerate until ready to serve.
  • Just before serving, scatter the syllabubs with the blueberries and crushed biscuit crumbs. You can also garnish with a bit of lemon zest if you like.
Tried this recipe?Mention @apriljharris or tag #apriljharris!