Raspberry-Chambord Sorbet - cooking recipe

Ingredients

1/3 cup granulated sugar
1/3 cup water
3 cups fresh raspberries (2 cups puree) or 12 ounces thawed frozen raspberries, pureed and strained (2 cups puree)
1/4 cup Chambord raspberry liquor
2 tablespoons fresh lemon juice
macadamia nut cookie, garnish (optional)
fresh mint sprig, garnish (optional)

Preparation

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!