In a large saucepan over medium heat 1 cup of water and the sugar
until just dissolved.
Puree the raspberries and then strain in order to remove the seeds.
This should yield about 1 cup puree. Stir the sugar syrup, Chambord,
and remaining cup of water into the puree. Taste and add more sugar
if needed. Chill the mixture and taste again.
Add the mixture to your ice cream machine and freeze according to
the manufacturer’s directions.
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