Prep 10 mins
Cook 2880 hrs
If you love Chambord as I do but suffer sticker shock when buying it, here's a good substitute. It doesn't taste exactly the same when drinking it straight up, but when mixed in cocktails you won't be able to tell the difference. I use one of those fancy Chambord bottles to store it in. Cook time is the LONG mellowing time. ( 3 months so plan ahead)
- Rinse the berries & cut into small pieces or mash with a fork. Place in a container, add vodka.
- Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks.
- Strain & transfer the unsweetened liqueur to an ageing container (glass bottle or container with tight cap).
- Add the sugar, recap & let mellow for at least 3 months.
- Pour to a new bottle. Add more sugar if necessary.
If your homemade raspberry liqueur doesn't taste quite like the commercial product straight up, it's because Chambord is made with black raspberries, not red or purple caps, which give it a deeper, mellower flavor. Unfortunately, I don't have any black caps, but I do have lots of purple raspberries and I'm making a batch from them this afternoon using your proportions of berries:sugar:vodka. Also, commercial liqueurs often are made with citrus zest and whole spices or herbs, which are removed when the aged mixture is strained or filtered to remove the seeds and pulp. I think Chambord tastes a little orangey, so I suggest adding a strip of orange peel (zest only) and/or several whole coriander seeds. A clove or 2 or 3 allspice would give it a subtle spiciness.
This turned out really well. I also made Blackberry Liqueur using the same recipe. Have made sugar free version with Splenda, which also turned out great. Thanks for posting.
Very good liqueur. The recipe would probably work with any soft berries just as well. I did add sugar up to 1 1/2 cups.