Raspberry-Chambord Sorbet

Total Time
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'.

Ingredients Nutrition


  1. In a saucepan, combine the sugar and water over high heat.
  2. Stir occasionally until the sugar is completely dissolved and the syrup is simmering, about 5 minutes.
  3. Remove from the heat. (You should have about 1/2 cup syrup.).
  4. 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.
  5. For faster freezing, transfer the mixture to the refrigerator to chill there first.
  6. Freeze the mixture in an ice-cream maker, following the manufacturer's instructions.
  7. 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.
  8. Voila!


Most Helpful

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!

GourmetGrandma July 31, 2015

This recipe yielded soft crack toffee in a soup of raspberry and chambord. Not impressed.

Olwen B. November 04, 2014

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!!!

Maito August 23, 2007

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