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This sorbet is super sweet, with just a hint of the Chambord liquor. My only change would be a little more Chambord, but then again, it’s one of my favorite liquors. 🙂

Raspberry-Chambord Sorbet

Recipe Originally from Fine Cooking #16 ; Found on Easy and Fast Recipes

Yields 3 1/2 cups


  • 1/3 c. sugar
  • 1/3 c. water
  • 3 c. fresh raspberries or one 12-16 oz. bag frozen raspberries, pureed
  • 1/4 c. Chambord (raspberry liquor)
  • 2 Tbs. fresh squeezed lemon juice (from 1 lemon)

Combine water and sugar in a small sauce pan over high heat. Cook about 5 minutes, until mixture is simmering and sugar dissolves. Should reduce to about 1/2 c. of syrup.

Combine syrup, pureed raspberries, Chambord, and lemon juice in a mixing bowl. Let cool to room temperature, or place in fridge/freezer to cool.

Transfer mixture to an ice cream mixer and freeze according to manufacturer’s instructions. (For my Kitchen Aid mixer, I ran it on speed 1 for about 10 minutes). Transfer to an airtight container and freeze.

Nutrition: 122 calories per cup

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