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
- Ready In:
- 2880hrs 10mins
- Ingredients:
- 3
- Yields:
-
30-45 shots
ingredients
- 1 lb fresh raspberry
- 3 cups good quality vodka (80 proof)
- 1 1⁄4 cups fine sugar
directions
- 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
-
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 -
What works best to strain berrys out with?
Reviews
-
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. -
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 :).
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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 recipe# 187773!
Tweaks
-
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.
RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>
