Raspberry Chambord Sorbet Recipes

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!

RASPBERRY AND CHAMBORD CREAM PARFAIT

Steps:

• COMPOTE:.
• In a small saucepan over medium low heat add raspberries, sugar, vanilla pulp, cornstarch, and lemon zest. Stir the mixture, occasionally, and cook until thickened, about 8-10 minutes. Cool completely.
• CHAMBORD CREAM:.
• Add icing sugar to the whipped cream and continue to whip it until it holds firm peaks.
• Fold in sour cream and Chambord. Fold 2 spoonsfull of the compote into the Chambord cream.
• ASSEMBLY:.
• Put a layer of Chambord cream into the bottom of 4 parfait glasses. (If you don't have parfait glasses be creative and use martini glasses or champagne flutes ~ you will have less per person ~ but you will be able to make more servings.).
• Add a layer of the raspberry compote and then repeat the process one more time, so there are 4 layers.
• Finish with a dollop of the cream and garnish with fresh raspberries, cookie and a sprig of mint, if using.

RASPBERRY SORBET

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm.