 | Blackberry Chambord CaramelYields 1 1/4 cups Adapted from Sunset Magazine, September 2008; Photo by jlezaic |
| • | 1 cup The Perfect Purée Blackberry Puree, thawed |
| • | 1 cup (200 g.) sugar |
| • | 1/2 cup water |
| • | 1/4 cup Chambord® Liqueur |
| • | 1 tbsp. fresh lemon juice |
| Method: | |
| 1. | In a medium saucepan, combine the sugar and the water. |
| 2. | Boil over high heat without stirring until a spot starts to turn brown, about 8 minutes. |
| 3. | Turn off heat and add Blackberry Puree, the Chambord, and the lemon juice. |
| 4. | Stir until well combined. |
| 5. | Serve over ice cream or as an accompaniment to your favorite dessert. |