Raspberry-Chambord Sorbet – a delicious recipe with granulated sugar, water, fresh raspberries, Chambord raspberry liquor, lemon juice, nut cookie. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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!
91
kcal
Calories
2
g
Fat
18
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Raspberry-Chambord Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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