Raspberry Liqueur – Make Chambord
March 1, 2008
Why go out and buy Chambord when you can make your own at a fraction of the cost?
I whipped up some liqueur a couple of days ago. I got the idea from the compleat Meadmaker (Ken Schramm). He uses it to add to meads to make melomels or adjust them by adding this good stuff. It is also just good by itself and for aging. It’s really simple and better than Chambord:
Raspberry Euphoria
A fifth of vodka (cheap and tasteless)
2 cups sugar
~3 cups raspberries
I just mixed that all up in a plastic container I got honey in and am letting it sit. The first couple of days, you want to mix it up a bit just to make sure the sugar gets mixed in, but after that you just let it sit for 3-4 months and extract all of the goodness out of the berries. Then you strain the liqueur and bottle it or use it or whatever you want to do. I just tasted some after 3 days and it is already quite wonderful! I wonder if it will make it to 3 months…
Entry Filed under: Batches. Tags: chambord, liqueur, make your own chambord, raspberries, raspberry euphoria, vodka.
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1.
MP | May 21, 2008 at 7:14 pm
Where did you get this idea? what about all the ingredients being stable? My question is would it spoil? Do you add any preservatives? I don’t know anything about making/fermenting alcohol so I’m curious. Nice easy recipe though.
2.
Carrie | May 5, 2009 at 10:09 am
No, the berries will not spoil and you don’t need any extra preservative because vodka kills just about anything living (it’s not really good for people either in large doses). I’ve made lots of liquors, mostly with herbs, though. Just siphon the clear liquid off of the sediment and you’re good to go!
The sediment is extremely potent, I’ve heard, but I just haven’t been able to get over the “ick factor” and try it.
3.
kelly | August 18, 2009 at 3:06 am
fab recipie am off to try it now!!!
4.
Demi Antzoulatos | March 1, 2010 at 9:21 am
Hey, so my best friend LOVES french martinis (made with chambord) and I wanted to make her some from scratch. I looked on the Chambord website and they said that it had blackberries, rasberries, vanilla, orange peel, honey and cognac. They steep it in alcohol twice and then blend all the ingredients to taste. I want to get this right, so i am thinking about using your recipe and then adding the other ingredients after I am done infusing the berries.
Do you have any suggestions for adding things like honey instead of sugar, and when to add the cognac, vanilla and orange peel?
Any help would be much appreciated and I will tell you what I do and how it worked out.
Thanks,
Demi
5.
Alex | March 2, 2010 at 10:50 pm
Very cool, I like where this is heading! I had never heard that description of Chambord, but it sounds even more delicious than what I made.
As for the practicalities, I think that I would add the sugars (honey or table sugar or a mixture of both), blackberries, raspberries and liquor (vodka or cognac or a mixture of both) together and let that sit for a month or two. You shouldn’t have any trouble getting that to meld together, but you may have to mix it up once a day for a week or so. After that I would strain all the berry pulp out and then put in the orange peel and vanilla (I would do a real vanilla bean!). I would guess that those would only take a week or two to infuse nicely, but be sure and take a sip every few days and strain out the orange and vanilla when you are satisfied with the taste!
Best of luck and please do share your results!
I’m going to have to give this a try as well…