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

granulated sugar↗1⁄3 cup
water↗1⁄3 cup
fresh raspberries (2 cups puree) or 12 ounces thawed frozen raspberries, pureed and strained (2 cups puree)↗3 cups
Chambord raspberry liquor↗1⁄4 cup
fresh lemon juice↗2 tablespoons
macadamia nut cookie, garnish (optional)
optional
fresh mint sprig, garnish (optional)↗
optional

Step-by-step instructions

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!

Source: food.com

Original recipe ↗

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