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.

Sugar-free raspberry sorbet

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raspberry coulis






gelatine leaves

Preparation method

  • Heat a small amount of the raspberry coulis and dissolve the soaked gelatine in it.
  • Combine with the rest of the coulis, add the polydextrose and blend with a hand-held blender.
  • Churn into a sorbet using a sorbetière, Frix-Air or Paco-Jet.

Serving suggestions

  • As a component in a dessert with green tea, pistachio, and orange.
  • Delicious in a composition with white chocolat, almond and vanilla.
  • Perfect paired with yuzu, halva, and ginger.

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