Whip the cream in a chilled bowl until it begins to thicken.
Add the sugar, white wine, lemon juice and rind. Continue whipping until thick and fluffy. If you want a dessert, chill the mixture in your fridge until serving time.
If you wish to make syllabub punch: At this point continue adding white wine until the mixture reaches the consistency and size you want, add ice and serve from a punch-bowl.
Tp Serve: Pour in chilled parfait glasses, garnished with a sprig of mint, a slice of lemon and a sprinkling of grated nutmeg. These will not be large servings: syllabub should be eaten slowly with a small spoon and savoured.