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watermelon syllabub

Watermelon Syllabub

Rachel Rappaport
Bring this 16th century treat into the modern age!
Total Time 10 mins
Course Dessert
Cuisine European
Servings 6


  • mixer


  • 1/4 cup pinot grigio
  • 1/2 cup confectioners sugar
  • ~1/2 cup sized chunk fresh watermelon (seeds removed)
  • 1 cup heavy whipping cream

garnish (optional): sugar (I actually used SharkleBerry Fin Punch Kool-Aid and sugar) and kumquat


    • In a bowl of a stand mixer or in a large bowl with a hand mixer, beat together all ingredients until the cream thickens to nearly stiff peaks.
    • Dip small glasses or ramekins into water then into sugar (or sugar/Kool-Aid mixture), spoon in syllabub and top with a kumquat.