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.
Yum! You are right on SusieQ! This tastes great straight as well as mixed in. I am going to use this to make NCM's Sweet & Spicy Shrimp (Chambord Shrimp)!