Rub the grated lemon rind into the sugar with your fingers until they are well-combined. Mix the rind, sugar, lemon juice, and the wine.
Add the cream and whisk the mixture until it froths. Gently pour it into two glasses. Let them stand on a counter for about 2 hours, then refrigerate until serving. As the glasses sit, the froth will rise, leaving the lemony wine on the bottom of the glasses.
Taken from The Hamilton Cookbook by Laura Kumin, with permission from the author and publisher. Adapted from "To Make Lemon Syllabubs a Second Way", by Elizabeth Raffald, in The Experienced English House-Keeper.
The type of wine you use will affect the flavor, so select a wine varietal that will provide the amount of sweetness you want in the drink. A dry white wine like Sauvignon Blanc or Pinot Grigio will make the syllabub a little more tart than will a sweeter wine like a Reisling. I chose a Reisling and loved the result.
I finished the glasses with a little grated lemon rind on top.
Following the counter time, I covered the glasses and kept them in the refrigerator. We had the last two glasses 3 days after I made them, and they were still excellent.