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