Best 7 Raspberry Chambord Syrup Recipes

RASPBERRY CHAMBORD SYRUP

Steps:

• 1. Rinse raspberries. Either puree raspberries in blender or mash them in a saucepan while heating. Once you see the juice has been released, strain seeds from the juice.
• 2. Place the juice in a saucepan (or if you are returning it to the saucepan in which you mashed the berries, be sure to rinse all seeds from pan.) Add 1/2 cup of sugar and boil until it becomes slightly syrupy (lightly coating the spoon). It only takes a minutes or two. If it becomes a thick syrup, it will become jelly upon cooling.
• 3. Remove from heat. Once the syrup is cool enough to touch, add the chambord, pour the syrup in a condiment squirt bottle, and place in the refrigerator. It will become thicker once chilled.
• 4. This picture shows how the still hot syrup will run on a plate, but this is the same syrup that once chilled, made the squiggles on the plate with the lemon cake, so really be cautious that it doesn't get too thick because cooled jelly will not come out of the squirt bottle. Makes about 1/3 cup of syrup.

HOMEMADE RASPBERRY LIQUEUR RECIPE

Steps:

• Gather the ingredients.
• Split the raspberries equally between two quart-sized jars. Add 1/2 cup of sugar to each. Shake to coat the berries and allow to macerate for 30 minutes.
• Pour half the vodka into each jar (about 1 1/2 cups per jar). Seal and shake well to dissolve the sugar. Check every 30 minutes and shake again until you're sure the sugar is completely dissolved.
• Store the jars in a cool, dark place for two weeks, shaking every day or two.
• Using a fine-mesh strainer lined with cheesecloth, strain the raspberries from the liqueur. To remove more sediment, empty and rinse the cheesecloth and strain two or three more times.
• Funnel the raspberry liqueur into two 16-ounce (or four 8-ounce) bottles. Seal and store with other liquors in a cool place out of direct sunlight.

7 CLASSIC CHAMBORD COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Chambord cocktail in 30 minutes or less!

RASPBERRY CHAMBORD SYRUP

Steps:

• Place raspberries in a small bowl; mash with a fork. Add hot Simple Syrup and Chambord,
• Cover and let stand 30 minutes. Strain mixture through a sieve; discard solids.

RASPBERRY SYRUP

Steps:

• Blend 1½ cups raspberries with 1 cup water in a blender until puréed, about 45 seconds.
• Add purée to a small saucepan over medium heat and cook until mixture begins to boil. Immediately reduce heat to low and continue to cook, stirring frequently, for 7 minutes. Remove from heat and allow to cool for 5 minutes. Rinse out blender jar.
• Strain purée through a tea strainer or chinois (cheesecloth optional) into a heatsafe liquid measuring cup, stirring and pressing on solids, until you have 1 cup raspberry juice. Discard any excess. Transfer raspberry juice to blender, add 2 cups granulated sugar, and blend until well mixed and sugar is completely dissolved, about 1½ minutes.
• Transfer mixture to a clean, resealable glass jar and refrigerate until chilled. Shake jar before using. Raspberry syrup will keep 2 weeks in the refrigerator-or you can freeze it for several months.

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 SYRUP FOR DRINKS

Steps:

• Bring water and sugar to a boil in small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir in raspberries. Mash mixture using a potato masher or fork. Let mixture steep for at least 1 hour.
• Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.