Juice and grated rind of 1 lemon
3 oz. superfine sugar
1 to 2 tbsp. brandy
2 tbsp. sherry
10 oz. lightly whipped cream

In a glass or pottery bowl, combine rind and juice of lemon, sugar, brandy and sherry. Cover and leave to blend 2 to 3 hours at room temperature. Add to whipped cream, folding until evenly blended. Divide between 4 individual serving dishes. Serve with lady fingers. Or you may crush macaroons in the bottom of each dish and spoon syllabub over.

This English recipe dates back to the middle ages.