Recipe - Raspberry Chambord Sorbet

1/3 cup Sugar
1/3 cup Water
3 cup Fresh raspberries; pureed &
strained
2 tablespoon Fresh lemon juice
One fourth cup Chambord or creme de cassis
liqueur

Combine sugar and water in a saucepan and bring to a simmer over
mediumhigh heat. Cook until sugar is completely dissolved, about 5
minutes. Remove from heat and cool. In a bowl combine the strained
raspberry puree, lemon juice, and warm sugar syrup and mix thoroughly. Mix
in the Chambord or creme de cassis, and refrigerate at least one hour or
overnight. Stir the fruit mixture well, then freeze in an ice cream freezer
according to the manufacturer's directions.
Posted to MCRecipe Digest V1 #207

Date: Mon, 19 Aug 1996 9:56:48 EST5EDT

From: NURPPL@NURSE.EMORY.EDU