Raspberry and Edinburgh Raspberry Gin Liqueur syllabub

Enjoy a modern take on this classic dessert. Simple to make, this Raspberry and Edinburgh Raspberry Gin Liqueur syllabub is perfect for a weekend treat

10 mins
Published: August 10, 2017
Categories: ,

1. Whip the cream, gin liqueur and honey in a large bowl until it forms soft peaks.

2. Cut the raspberries in half and gently fold into the cream.

3. Choose pretty glasses and spoon in the raspberries and cream mixture equally between four glasses.

4. Serve with a sprinkle of icing sugar and a raspberry and a viola or crystallized flower to decorate.

Picture: xxxx Syllabub


  • 300g fresh raspberries, hulls removed, washed and dried (reserve 4 with the hulls for decoration)
  • 300ml double cream
  • 100ml raspberry gin liqueur (less if that sounds too much for you)
  • 2 tsp light honey
  • pretty, edible flowers to decorate – violas, for example
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