In the earliest versions of this dish—long before sugar plantations—apothecaries and farmhouse cooks used raw honey as both a sweetener and a preservative. The practice of “whipping” honey into spirits and cream was believed to create a tonic that “soothed the nerves and fortified the chest.”

The Benefits of Using Honey

• Enzymatic Stability: Unlike granulated sugar, honey contains natural enzymes that interact with the dairy proteins, often resulting in a silkier, more stable foam.
• Floral Aromatics: Using a wildflower or clover honey introduces botanical notes that bridge the gap between the sharpness of the wine and the richness of the cream.
• Lower Glycemic Impact: Compared to white sugar, honey provides a more sustained energy release, making this a more balanced “old-world” treat.

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The Recipe: Honey & Rosemary Syllabub

A refined, sugar-free recreation of the 17th-century classic.

This recipe avoids all processed sugars and unhealthy fats, relying entirely on the natural lipids in high-quality dairy and the sweetness of the hive.

Ingredients

• 1 cup Heavy whipping cream (preferably grass-fed or vat-pasteurized)
• 1/2 cup Dry white wine (such as a crisp Sauvignon Blanc)
• 2 tbsp Freshly squeezed lemon juice
• 2.5 tbsp Raw, liquid honey (adjust slightly to taste)
• 1 sprig Fresh rosemary (bruised to release oils)
• 1 tsp Fresh lemon zest

Instructions

1. The Honey Infusion: In a small glass bowl, whisk the honey into the white wine and lemon juice until completely dissolved. Add the bruised rosemary sprig. Let this steep at room temperature for at least 3 hours. The honey will mellow the acidity of the wine.
2. Strain: Remove the rosemary sprig, ensuring no needles remain in the liquid.
3. The Union: Pour the cold heavy cream into a chilled ceramic or glass bowl. Slowly stream in the honey-wine mixture while stirring gently.
4. The Aeration: Using a hand whisk, beat the mixture with steady, rhythmic strokes. Because honey is denser than sugar, it may take an extra minute of whisking to achieve the desired “cloud” consistency. Stop when you reach soft, billowy peaks.
5. The Separation: Transfer the mixture into glass cups. Cover and place them in a cool larder or refrigerator for 6 to 12 hours.
6. The Finish: During the rest, the honey-infused wine will settle at the bottom, creating a golden “nectar” layer beneath the thick, rosemary-scented cream.