Randy Mayor; Melanie J. Clarke
8 cups (serving size: 1/2 cup)

Don't use a substitute for the Chambord, a liqueur made with black raspberries, honey, and herbs; it's essential to the flavor.

How to Make It

Step 1

Combine 1 cup water and sugar in a saucepan, and bring to a boil, stirring until sugar dissolves. Remove from heat, and cool completely.

Step 2

Place the raspberries in a blender, and process until smooth. Press raspberry purée through a sieve into a medium bowl, and discard seeds. Stir in the sugar syrup, 2 cups water, and liqueur. Pour the mixture into an 11 x 7-inch baking dish. Cover and freeze 8 hours or until firm. Remove mixture from freezer; let stand 10 minutes. Scrape entire mixture with a fork until fluffy.

Ratings & Reviews

bob1111's Review

November 28, 2009
This dessert is fabulous. It makes a lot, so you could cut the portions in half. A huge hit at several dinner parties. The fact that you make it the day or two before the party is a plus.