Raspberry Syllabub

Cook time 15 minutes
Difficulty Easy


⅓ cup caster sugar
100ml sweet sherry 
Juice and zest of 1 lemon
300ml whipping cream
2 punnets of raspberries 
1 small handful of toasted pistachios, chopped, to serve

Raspberry Syllabub


In a small pot, heat the caster sugar and sweet sherry and bring it to the boil until the sugar dissolves.

Add the lemon zest into the pot and turn the heat down to reduce for 1-2 minutes, then take it off the heat and allow it to cool.

Place the raspberries in a bowl with a pinch of sugar and juice of ½ a lemon, crush gently with the back of a spoon, and let macerate for 10 minutes.

Pour the cream into a large bowl and whip it until soft peaks form. Fold through the cooled sugar syrup.

Transfer the macerated raspberries to four serving bowls and spoon the cream mixture on top. Garnish with chopped pistachios.