Raspberry-Chambord Sorbet
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
3 1/2 cups
ingredients
- 1⁄3 cup sugar
- 1⁄3 cup water
- 3 cups fresh raspberries pureed and strained to yield 2 cups puree (or one 12-oz. bag frozen raspberries, thawed)
- 1⁄4 cup Chambord raspberry liquor
- 2 tablespoons fresh lemon juice
directions
- 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 the mixture cool to room temperature.
- For faster freezing, transfer the cooled mixture to the refrigerator to chill there first.
- Freeze the mixture in an ice-cream maker, following the manufacturer's instructions.
- Serving size - 1 cup.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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