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Categories:Viewed: 58 - Published at: 3 years ago
Ingredients
- 13 cup sugar
- 13 cup water
- 3 cups fresh raspberries pureed and strained to yield 2 cups puree (or one 12-oz. bag frozen raspberries, thawed)
- 14 cup Chambord raspberry liquor
- 2 tablespoons fresh lemon juice
Method
- 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 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.
- Serving size - 1 cup.
