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Raspberry-Chambord Sorbet

in Diana's Recipe Book

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Servings: Makes 3 1/2 cups
Chambord, a liqueur from France, is a very dark purple color, with a slightly syrupy consistancy, and it is as sweet as candy. The luscious flavor comes from a mixture of black cherry, black raspberry, plum, honey, and assorted herbs. Chambord can be served straight or on the rocks, and is frequently served in mixes with cognac or champagne. It is also an ingredient in several desserts.

The flavoring of the Chambord adds to this deep-ruby sorbet, but you could also substitute vodka or another liqueur such as framboise, a raspberry liqueur.

1/3 cup granulated sugar
1/3 cup water
3 cups fresh raspberries (or one 12-oz. bag frozen raspberries, thawed) puréed and strained to yield 2 cups purée
1/4 cup Chambord
2 tablespoons fresh lemon juice

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 purée, 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.

Makes 3 1/2 cups.

Date: June 27, 2004


Reviewer: anibal miranda
i've had this countless times, do i need to add anything?


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