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, then 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