TRACED BACK TO A THICK, FROTHY CONCOCTION served in Elizabethan England, the term syllabub derives from sille (a French wine) and bub (a bubbling drink) and describes one of the South’s most distinctive beverages/desserts (depending on its consistency). I remember watching my Georgian grandmother beat liquidy syllabub with a whisk for one of her afternoon “cake socials,” but I also recall eating it with a spoon when my parents visited friends in Louisiana and we kids were served syllabub and cookies. (I’ve also seen thick syllabub used as a topping for cakes and fresh fruit.) These days, you don’t see much syllabub, but when you do, it’s usually a spicy drink served with tea cakes or cookies at late-afternoon social get-togethers. I still love it and am convinced that syllabub not only does wonders for a sour stomach but is a sensible way to introduce children to alcoholic beverages.

Makes 6 to 8 drinks

INGREDIENTS:

• 1/4 cup fresh lemon juice, strained
• 2 cups sweet white wine, Madeira, or sherry
• 1/2 cup superfine sugar
• 2 teaspoons finely grated lemon zest
• 3 cups half-and-half
• Ground nutmeg, for sprinkling

INSTRUCTIONS

1. In a large stainless-steel bowl, combine the lemon juice, wine, and sugar.
2. Stir the mixture until the sugar is completely dissolved.
3. Add the lemon zest to the mixture and stir until well blended.
4. Add the half-and-half to the bowl.
5. Using an electric mixer, beat the mixture until it thickens slightly.
6. Cover the syllabub with plastic wrap and chill it in the refrigerator for 30 minutes.
7. Pour the chilled syllabub into a glass bowl.
8. Ladle the syllabub into punch cups.
9. Sprinkle each serving with ground nutmeg.
10. Enjoy your delightful lemon syllabub!