Lemon Syllabub

with cardamom and pomegranate seeds

The weather has been absolutely sweltering over the last few days, and whilst the sunshine has been glorious, it has left me far from inclined to switch on the oven when it came to the weekly blog post. Instead, I’ve opted for a chilled lemon syllabub with crushed cardamom and refreshing pomegranate seeds, served with a side of chestnut flour ginger biscuits (recipe here ). All that is required is a little whipping of cream and squeezing of lemons, and you’re away.

I used two-thirds double cream to one-third natural yoghurt to make it a little lighter, but you can use 300ml of double cream for something richer if you prefer. Because my little flat is in the mid 30’s temperature-wise at present, I also put them back in the fridge to chill for a couple of hours before serving, to ensure they kept their cool after being whipped up in the summer heat.


  • zest of half a lemon, plus extra to garnish
  • juice of 1 lemon
  • 5 cardamom pods, seeds removed and finely crushed
  • 50ml white wine
  • 50g caster sugar
  • 100ml natural yoghurt
  • 200ml double cream
  • 100g pomegranate seeds, to serve
  • serve with a side of gluten-free chestnut flour ginger biscuits (recipe link in the introduction)


Mix your lemon zest, lemon juice, crushed cardamom seeds, white wine and caster sugar in a bowl and set to one side.

Using an electric hand whisk, combine the yoghurt and cream in a mixing bowl and whisk until it forms soft peaks. Slowly add the lemon and sugar mix, bit by bit. I add all of it because I like it to be very lemony, but you can keep some back if you want a thicker consistency.

Spoon the mixture into glasses and top with pomegranate seeds and a grating of lemon zest. Either eat immediately, or store in the fridge for a few hours to keep it chilled. This dish is best eaten on the day of making.

Serve with a side of chestnut flour biscuits for crunch (optional).

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