Sugar-free raspberry sorbet

Sorbets always have a high sugar content. In addition to adding flavour, a sorbet gives a dish more texture because it has an effect on the formation of ice crystals. Sorbet without sugar very quickly becomes too watery, and melts quickly. Working with one of our Gastronauts we developed a technique to make sugar-free sorbet with polydextrose. This is a perfect ice cream to accompany savoury dishes and desserts that you just want to use less sugar in. 

Makes 1600 grams.