- 3 cups water, divided
- 4 cups fresh raspberries (about 1 1/2 pounds)
- 1 cup Chambord (raspberry-flavored liqueur)
- 1 cup sugar
Combine 1 cup water and sugar in a saucepan, and bring to a boil, stirring until sugar dissolves. Remove from heat, and cool completely.
Place the raspberries in a blender, and process until smooth. Press raspberry purée through a sieve into a medium bowl, and discard seeds. Stir in the ...