Raspberry-chambord Sorbet

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 1/3 cup sugar
• 1/3 cup water
• 3 cups fresh raspberries pureed and strained to yield 2 cups puree (or one 12-oz. bag frozen raspberries, thawed)
• 1/4 cup chambord raspberry liquor
• 2 tablespoons fresh lemon juice

Recipe

• 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.
• 5 stir well to combine and then let the mixture cool to room temperature.
• 6 for faster freezing, transfer the cooled mixture to the refrigerator to chill there first.
• 7 freeze the mixture in an ice-cream maker, following the manufacturer's instructions.
• 8 serving size - 1 cup.