Raspberry Chambord Syrup Food

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.

HOMEMADE RASPBERRY LIQUEUR

Steps:

• Pour raspberries into a large jar and cover with sugar. Pour vodka over all and close with lid.
• Shake several times the first day until all of the sugar has dissolved.
• Store in a cool, dark place for a minimum of one month (I recommend 6 weeks, longer is fine too). Shake every day or two.
• When the liqueur is ready to be bottled, line a strainer with a couple of layers of cheesecloth, preferably butter muslin and place it over a large pot or bowl. Pour the liquor over the cheesecloth slowly letting the liquid drain while the strainer catches the solids. Repeat if necessary.
• When ready, store in bottles. I like to keep one in the fridge for an icy after dinner drink!

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.

20 EASY RASPBERRY COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a raspberry 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.

7 CLASSIC CHAMBORD COCKTAILS

Steps:

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

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.

FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED CREAM

Steps:

• Preheat the oven to 325°F.
• Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
• In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
• In a small mixing bowl, whisk buttermilk, eggs and vanilla.
• In another glass measuring cup, melt the butter in the espresso grounds and hot water.
• Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
• For the Filling:.
• Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
• Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
• Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
• Place one half of the whip cream mixture over the first two layers and spread evenly.
• Ganache:.
• Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes - uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you - but if you love chocolate - yummy!

CLASSY CHAMBORD COCKTAILS (+BLACK RASPBERRY MOJITO)

Steps:

• Muddle lime, blackberry, mint, simple syrup, and raspberries in cocktail shaker.
• Add rum and Chambord.
• Add ice, shake 30 seconds.
• Pour in glasses.
• Top with seltzer.