Berry compote with lemon syllabub recipe

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serves: 4
Prep: 10 min
Cooking: 10 min

Nutrition per portion

Calories 470 kCal 24%
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  • The arrowroot in this recipe gives a powerful, lasting flavour, and is the perfect addition to the berries and lemon.


    • For the compote100g
    • (4oz) caster sugar
    • 500g bag frozen summer fruits
    • 10ml (2tsp) arrowroot
    • For the syllabub
    • 25g (1oz) caster sugar
    • 50ml (2fl oz) sweet white wine or sherry
    • 30ml (2tbsp) lemon juice
    • 300ml (1/2pt) double cream
    • Almond wafer biscuits, to serve


    • To make the compote: place the caster sugar and 300ml (1/2pt) water in a large pan. Heat gently until the sugar dissolves, then add the frozen fruit. Simmer for 5-10 mins.

    • Blend the arrowroot with 30ml (2tbsp) water and stir into the fruit. Simmer gently, stirring for 3-4 mins, until the fruit mixture thickens slightly. Leave to cool.

    • To make the syllabub: mix the sugar, wine/sherry and lemon juice in a jug and leave for 10 mins. Pour the cream into a bowl and whisk until softly peaking. Gradually whisk in the lemon and wine mixture.

    • Divide the compote between 4 serving glasses and top with the syllabub. Crumble a biscuit and sprinkle over the syllabubs. Serve with the rest of the biscuits.

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