- 3/4 cup sugar
- 2/3 cup dry white wine
- 1/2 cup fresh lemon juice
- 1/3 cup dry Sherry
- 2 tablespoons grated lemon peel
- 2 cups chilled whipping cream
- 2 1/2-pint baskets raspberries
- Whisk first 5 ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipped cream into wine mixture. Divide mixture among 8 wineglasses. Cover and refrigerate overnight (syllabub mixture will separate). Sprinkle with berries and serve.