Atlantic Dry Mead and Lemon Syllabub

This is a 16th century recipe, a mix of dairy and alcohol, usually with a dry white wine but it's heavenly with Atlantic Dry Mead. Not just for Tudors!


  • 200ml Atlantic Dry Mead
  • 5 tbsp honey
  • 1 unwaxed lemon, zested and juiced
  • 3 tbsp brandy
  • 300ml whipping cream
  • 3 egg whites


  • Warm the mead and stir in the honey until it dissolves.
  • Finely grate in the lemon zest and leave to cool,
  • stir in the brandy and lemon juice.
  • Tip into a large bowl and slowly pour in the cream, whisking furiously, until it thickens to very soft peaks.
  • Taste and adjust the ingredients to taste.
  • In a clean bowl, whisk the egg whites to soft peaks then fold in gently.
  • Divide between glasses and chill for two to three hours, until it starts to separate.
Kate Dempsey