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Chambord is an excellent top shelf French raspberry liqueur, but also very expensive. But the low end substitutes taste, well, awful. But you can make your that's very good quality for much, much less than the French brands. It's easy. And this recipe is not only better than most recipes on the internet; it's also safer; we will explain below.
Yield: 1.25 liter
Rinse the raspberries under cold water. Pick out any leaves, stems or rotted berries.
Crush the berries with a potato masher or the bottom of a heavy glass.
Add the brandy and/or vodka, plus the, cloves, lemon peel and vanilla. Pour into glass jars, like Ball / Kerr/ Mason canning jars.
Put the lids on and shake to mix
Now let the flavors infuse the eau de vie (alcohol). Gently carry the flask down to your barrel aging room
What, don't have one? OK, Put the jar in a cool, dark place for 3 weeks (longer is better!) at room temperature. Shake it for a few seconds once a week.
Pour the aged alcohol mix through a fine mesh strainer once to get the larger pieces. Discard the debris in the sieve than line it with the coffee filter or cheesecloth and filter the liquid again.
Again, let the mix age for 1 more week in a cool, dark place.
One more time, pour the aged alcohol mix through a coffee filter or cheesecloth.
Heat 3/4 cup of water and the 2 cups of sugar in a pot over low heat, just until the sugar dissolves. (5 minutes.) Cool to room temperature (about 20 minutes).
Add the sugar syrup solution to the strained berry-alcohol mixture.
You can now pour the liqueur into old liqueur bottles or canning jars and seal them. Be sure to label and date your vintage!
Now for the final aging! Put it into the fridge for at least 8 weeks; but longer (12 to 16 weeks is much better!)
Total cost: $22 per liter
Chambord generally costs about $33 for a 750 ml bottle, plus tax (2020, Atlanta, GA retail)
So, the homemade is about 1/2 or less the price. Especially if you grow your own berries, then it can be 1/3 the price.
Above is the
2020 version of
the Ball Blue Book