A creamy raspberry sorbet-style dessert at 227 calories. Fresh raspberries and framboise liqueur in a delicate custard-based freeze.
Despite its name, this Raspberry Sorbet is actually a rich, custard-style frozen dessert built on a light cream and egg yolk base rather than a traditional water-based sorbet. Fresh raspberries steeped in framboise liqueur bring bright, concentrated fruit flavor to every spoonful. At 227 calories and 5 WW Classic Points per serving, it makes an elegant, not-too-sweet dessert.
Recipe Info
Serves: 8 | Prep Time: 15 minutes plus churning | Cook Time: 10 minutes | Calories per serving: ~227
Nutrition per Serving (Estimated)
Protein: 1.7g | Fat: 13g | Carbohydrates: 9g | Fiber: 1g
WW Classic Points: Approximately 5 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 250ml / 8 fl oz double cream
- 2 egg yolks
- 1 teaspoon lemon essence
- 6 tablespoons granular sugar substitute, divided
- 120g / 4.5oz fresh raspberries
- 1 teaspoon raspberry flavoring
- 125ml / 4 fl oz framboise (raspberry liqueur)
Instructions
- Make the custard base. Heat the cream in a saucepan over low heat. Whisk in the egg yolks one at a time. Add the lemon essence and half the sugar substitute. Whisk until the mixture begins to thicken, then remove from the heat.
- Prepare the raspberries. Rinse and dry the raspberries. Place in a bowl and sprinkle with the remaining sugar substitute. Add the raspberry flavoring and framboise, and mix well.
- Combine. Whisk the raspberry mixture into the custard base and cool to room temperature.
- Churn. Place the mixture in an ice cream maker and churn according to the manufacturer’s instructions.
Serving Suggestions
- Serve in small chilled glasses topped with a few fresh raspberries
- Pair with a thin, crisp wafer biscuit
- A light dusting of powdered sugar substitute over the top adds a decorative finish
- Serve as a palate cleanser between courses at a dinner party
- Offer alongside dark chocolate for a classic flavor pairing
Tips and Variations
- Despite the name, this recipe is a custard-based frozen dessert rather than a traditional fruit-and-water sorbet, giving it a much creamier texture.
- Fresh raspberries give the best color and flavor, though thoroughly thawed frozen raspberries work as a substitute.
- The framboise liqueur intensifies the raspberry character significantly and can be adjusted to taste.
- Cool the custard base fully before combining with the raspberry mixture for the best texture once churned.
- This dessert is lighter than a full custard-based ice cream, making it a good choice after a rich meal.
Why This Recipe Works
Building a light custard with cream and just two egg yolks, rather than a full four-yolk base, keeps this dessert lighter and slightly less rich than a traditional ice cream custard, closer in spirit to a sorbet despite the cream content. The combination of fresh raspberries, raspberry flavoring, and framboise liqueur layers raspberry flavor three ways, ensuring the fruit character remains vivid and pronounced even against the creamy base.
Storage
Store in an airtight container in the freezer for up to 1 month. Allow to soften for a few minutes at room temperature before scooping.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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