Shirley's Recipes

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

Servings: 16

Occasion: summer\\

Occasion: summer

1 cup granulated sugar\\

Name: Chambord Granita
Key Ingredient: raspberries
Preparation: blend; freeze
Cuisine: American
Source: Cooking Light Annual 2002
Food Group: fruit
Meals: dinner, snack, party, picnic
Courses: dessert
Temperature: frozen
Effort: easy
Prep. Time: :20
Elapsed Time: 8:30
Comments: Don't use a substitute for the Chambord, a liqueur made with black raspberries, honey and herbs, it's essential to the flavor.
Servings: 16

3 cups water, divided
1 cup sugar
4 cups fresh raspberries (about 1-1/2 pounds)
1 cup Chambord (raspberry-flavored liqueur)

Combine 1 cup water and sugar in a saucepan, and bring to a boil, stirring until sugar dissovles. Remove from heat and cool completely.
Place raspberries in a blender; process until smooth. Press raspberry puree through a sieve into a medium bowl, and discard seeds. Stir in sugar syrup, 2 cups water and liqueur. Pour 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.
Serving size: 1/2 cup