Raspberry Liqueur

SusieQusie's Note:

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)

• Total Time: 2880 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2880 hrs

Ingredients:

Yield: 30 shots

• 453.59 g fresh raspberry
• 709.77 ml good quality vodka (80 proof)
• 295.73 ml fine sugar

Directions:

1. Rinse the berries & cut into small pieces or mash with a fork. Place in a container, add vodka.
2. Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks.
3. Strain & transfer the unsweetened liqueur to an ageing container (glass bottle or container with tight cap).
4. Add the sugar, recap & let mellow for at least 3 months.
5. Pour to a new bottle. Add more sugar if necessary.

Reviews

[karencooks]

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.

[Kansas-born German Russia]

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.

[Mama's Kitchen (Hope)]

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)!