Pink Grapefruit Syllabub
An irresistible Pink Grapefruit Syllabub from Cook’s Diary.
Pink grapefruit 1 large, finely grated zest plus juice of half
Lemon juice 2 tbsp
Medium dry white wine 4 tbsp
Caster sugar 25g (1oz)
Double cream 300ml (½ pint)
Shortbread biscuits and grapefruit pieces to serve (optional)
Add grapefruit zest and juice, lemon juice and wine to a large bowl. Stir in sugar until dissolved. Cover and chill for 1-2 hours.
Pour cream onto juice mixture and whisk with a hand-held electric whisk until soft peaks form. Spoon into chilled glasses and serve topped with grapefruit pieces and with a biscuit, if you like.