Prep 20 mins
Cook 5 mins
Chambord can be served straight or on the rocks, and is frequently served in mixes with cognac or champagne. It is a very dark purple color, with a slightly syrupy consistency, and is as sweet as candy. The luscious flavor comes from a mixture of black cherry, black raspberry, plum, honey and assorted herbs. The flavoring of the Chambord adds to this deep-ruby sorbet. Courtesy Diana Baker Woodall, June 27, 2004. Haven't allowed for freezing time in ice cream maker, as they all vary according to different manufacturers'.
- 1⁄3 cup granulated sugar
- 1⁄3 cup water
- 3 cups fresh raspberries (2 cups puree) or 12 ounces thawed frozen raspberries, pureed and strained (2 cups puree)
- 1⁄4 cup Chambord raspberry liquor
- 2 tablespoons fresh lemon juice
- macadamia nut cookie, garnish (optional)
- fresh mint sprig, garnish (optional)
- In a saucepan, combine the sugar and water over high heat.
- Stir occasionally until the sugar is completely dissolved and the syrup is simmering, about 5 minutes.
- Remove from the heat. (You should have about 1/2 cup syrup.).
- In a mixing bowl, combine the warm syrup with the raspberry puree, Chambord and lemon juice. Stir well to combine and then let mixture cool to room temperature.
- For faster freezing, transfer the mixture to the refrigerator to chill there first.
- Freeze the mixture in an ice-cream maker, following the manufacturer's instructions.
- When ready to serve, place the sorbet in a pretty dessert cup, parfait glasses, or even champagne flutes; with macadamia nut cookies, and a sprig of mint.
Used two boxes of fresh raspberries which yielded approx. 2 cups of puree (before removal of seeds). Followed the recipe and ended up with an amazing sorbet. Definitely a keeper!
This recipe yielded soft crack toffee in a soup of raspberry and chambord. Not impressed.
This was heavenly! I thought the straining was a lot of work, but it was worth it. We didn't have Chambord, so I used Peach Schnapps instead, and it worked very well. Nice balance of flavors. It was almost bubble gum pink. Just a note, 3 cups of raspberries only yielded 1/2 cup strained for me, so I adjusted the amount of the ingredients (quartered), then tasted and adjusted up for the sugar and liqueur. So in the end, I did about 3/4 of what this recipe calls for with regards to sugar and liqueur (but 1/4 of the water and lemon). It held up very well in the freezer too, easy to scoop the next day. YUM!!!