RASPBERRY CHAMBORD SYRUP
One restaurant where we have lemon creme cake uses raspberry syrup on the plate, and it looks so pretty, but it also tastes wonderful along with the intense lemon, so I decided to make my own using fresh raspberries and Chambord (raspberry liqueur). Place this in a condiment squirt bottle like restaurants use for mustard and...
Provided by Kathleen Hagood
Categories Other Desserts
Number Of Ingredients 3
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 SORBET
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'.
Provided by Manami
Categories Frozen Desserts
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 7
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!
Nutrition Facts : Calories 130.6, Fat 0.7, Sodium 1.6, Carbohydrate 32.3, Fiber 6.9, Sugar 23.9, Protein 1.3
RASPBERRY SAUCE
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
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