Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

Recipe by Cooking Light July 2001

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

105 calories; calories from fat 2%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.3g; carbohydrates 21.3g; fiber 0g; cholesterol 0mg; iron 0.2mg; sodium 0mg; calcium 7mg.
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