Raspberry Chambord Syrup Recipes

RASPBERRY CHAMBORD SYRUP

Steps:

• 1. Rinse raspberries. Either puree raspberries in blender or mash them in a saucepan while heating. Once you see the juice has been released, strain seeds from the juice.
• 2. Place the juice in a saucepan (or if you are returning it to the saucepan in which you mashed the berries, be sure to rinse all seeds from pan.) Add 1/2 cup of sugar and boil until it becomes slightly syrupy (lightly coating the spoon). It only takes a minutes or two. If it becomes a thick syrup, it will become jelly upon cooling.
• 3. Remove from heat. Once the syrup is cool enough to touch, add the chambord, pour the syrup in a condiment squirt bottle, and place in the refrigerator. It will become thicker once chilled.
• 4. This picture shows how the still hot syrup will run on a plate, but this is the same syrup that once chilled, made the squiggles on the plate with the lemon cake, so really be cautious that it doesn't get too thick because cooled jelly will not come out of the squirt bottle. Makes about 1/3 cup of syrup.

RASPBERRY CHAMBORD SYRUP

Steps:

• Place raspberries in a small bowl; mash with a fork. Add hot Simple Syrup and Chambord,
• Cover and let stand 30 minutes. Strain mixture through a sieve; discard solids.

RASPBERRY-CHAMBORD SORBET

Steps:

• 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 mixture cool to room temperature.
• For faster freezing, transfer the mixture to the refrigerator to chill there first.
• Freeze the mixture in an ice-cream maker, following the manufacturer's instructions.
• 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.
• Voila!