Raspberry Liqueur

"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)"
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope
Ready In:
2880hrs 10mins
30-45 shots




  • 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.

Questions & Replies

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  1. lynnclark
    I sta rted to mske this chambord recipe and did not strain after 4 weeks. I forgot about it. Now it has been 6 months. Is it any good to strain now or do I need to toss it. I have about 2 1/2 gal
  2. Nathan B.
    What works best to strain berrys out with?


  1. Kansas-born German
    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.
  2. 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.
  3. Jennifer P.
    I love this recipe! I've made it a couple of times using wild black raspberries and given it as gifts for Christmas (making sure I save plenty for myself :).
  4. rosslare
    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.
  5. Mamas 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 recipe# 187773!


  1. Andrea D.
    I just finished soaking the raspberries. I strained them through a screen sieve but felt like I was leaving a lot of juice behind. I put the dregs in a thin cotton cloth, wrapped it up and squeezed the remaining juice from the berries. I got a lot! It would be tragic to leave all that deliciousness behind. After the 3 month rest, if the liqueur does not have good clarity, I I'll pour it through the cloth again. I've found cheesecloth has too open a weave and coffee filters get silted up.


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