Raspberry Chambord Syrup
Place this in a condiment squirt bottle like restaurants use for mustard and ketchup, and it will be easy to plate your desserts like a five-star restaurant.
- 6 oz
- fresh raspberries
- 1/2 c
- 1 1/2 Tbsp
- chambord, raspberry liqueur
How to Make Raspberry Chambord Syrup
- 2Place 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.
- 4This 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.