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You are here: Home / Friday Cocktails / Liqueurs / Homemade Raspberry Liqueur

Homemade Raspberry Liqueur

March 29, 2019 103 Comments

Homemade Raspberry Liqueur Served Served in a Crystal Highball Glass
Homemade Raspberry Liqueur in a Large Mason Jar
Homemade Raspberry Liqueur Served Served in a Crystal Highball Glass
Homemade Raspberry Liqueur Served in Short Liqueur Glasses
Homemade Raspberry Liqueur in a Large Mason Jar
Homemade Raspberry Liqueur PIN

Homemade liqueurs are easy to make and fun; great gifts too. Homemade Raspberry Liqueur is beautiful and delicious!

Homemade Raspberry Liqueur Served in small apertif glasses.

I’ve been making my own liqueurs for years; after Limoncello opened the door, in rushed Cranberry, Coffee and Chocolate liqueurs. They all had one thing in common and that was vodka. I was anxious to try something new a couple of years ago and since Chambord has always been a favorite of mine it was time to experiment with Homemade Raspberry Liqueur.

Chambord actually includes a variety of ingredients that I thought would make the efforts not just more complicated for me but for my readers too so I went the easy…and delicious…route of simply making a homemade raspberry liqueur.

Like a lot of posts I’ve been working on diligently in the past year; this is a refreshed old one. Ten years is an eternity in blogging time and the photos were simply awful. People that love me might say they were fine but they would be lying! Awful I tell ya, really awful.

Since we are such visual beings, having an awful photo of a great recipe gets it no attention and so many miss out on what I know to be a special treat. Since spring has sprung and raspberries will soon be flooding markets all over, I thought it perfect timing to get the word out…you can make Raspberry Liqueur yourself!

Homemade Raspberry Liqueur In a Large Mason Jar

Isn’t that beautiful? I recently had a recipe suggested to me by a liquor brand that had sent me a bottle of Cognac so I was game and I tried it and it was good. BUT. Always the but right? It was more expensive and more complicated than my other efforts and quite frankly it just didn’t have the same freshness that I had come to expect.

Time to go back to square one and use the ingredients I’ve come to love that are so simple; vodka, sugar and fruit.

It seemed that the stars were aligned for this one because I think this Homemade Raspberry Liqueur is pretty perfect. I’ve only been brewing it for 3 weeks but wanted to try it now so I could get the post out for those also interested in trying their hand at making this and having it ready for summer sipping.

Homemade Raspberry Liqueur in a Crystal Glass

Liqueurs get better with age as the vodka mellows more over time; so while I tried it at 3 weeks I’m thinking another 3 will give me an even smoother result. Want to have some ready for sipping on your patio this summer? Make it now!

I’ve not used any of the vodka given to me so generously by brands I love; I’ll save those for another featured drink. What I used was Smirnoff; not just because it’s reasonably priced but also because they make a bottle of 100 proof vodka. Find it if you can as the higher the alcohol content, the better a job it will do of extracting the most from whatever fruit or citrus you use.

If you can only find 80 proof, that’s fine too although 80 proof does not extract quite as much flavor from the fruit so you might have to let it stand for another week.

I use this liqueur in so many ways. Over ice in low-ball glasses. Straight from the freezer in cordials. For a really festive event, I’ll serve it with some chilled Prosecco; this photo is actually from a party I did for Christmas a couple of years ago; it was perfect…not just delicious but so pretty for the season.

Mini After Dinner Sundae with Vanilla Ice Cream and Raspberry Liqueur

Last summer I had dessert on my mind. I served little scoops of ice cream in cordial glasses topped with some of the liqueur and then just a touch of shaved chocolate. I’m not sure one was enough but it sure was delicious!

This is just too easy; no excuses…get started now, I promise you won’t regret it!

My Favorite Homemade Liqueurs!

I love making homemade liqueurs; they're easy and so rewarding. Great gift ideas too!

Homemade Blackberry Liqueur (Crème de Mûre)

Salted Caramel Cream Liqueur

Homemade Limoncello Liqueur

PIN ‘Homemade Raspberry Liqueur’

Homemade Raspberry Liqueur Served Served in a Crystal Highball Glass

Homemade Raspberry Liqueur in a Large Mason Jar

Yield: 4 cups

Homemade Raspberry Liqueur

Homemade Raspberry Liqueur PIN
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 24 oz of fresh or frozen raspberries, Equates to 4 of the small boxes at the grocery that weigh 6oz each
  • 3 1/2 cups vodka, I've found I can only get 100 proof in a large bottle of Smirnoff's; if you use another brand and a 750 ml bottle; you can just use it all
  • 1 cup of sugar

Instructions

  1. Pour raspberries into a large jar and cover with sugar. Pour vodka over all and close with lid.
  2. Shake several times the first day until all of the sugar has dissolved.
  3. Store in a cool, dark place for a minimum of one month (I recommend 6 weeks, longer is fine too). Shake every day or two.
  4. When the liqueur is ready to be bottld, line a strainer with a couple of layers of cheesecloth, preferably butter muslin and place it over a large pot or bowl. Pour the liquor over the cheesecloth slowly letting the liquid drain while the strainer catches the solids. Repeat if necessary.
  5. When ready, store in bottles. I like to keep one in the fridge for an icy after dinner drink!

Notes

I used frozen berries because I wanted to start this early when all the fresh berries at the market were trucked in and super pricey. It turned out great so I say use what you can find. If it's mid summer and fresh ones are prolific...go for it!

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving: Calories: 92Unsaturated Fat: 0gSodium: 1mgCarbohydrates: 9gFiber: 1gSugar: 7g
© Creative Culinary

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Comments

  1. Susan Dubose says

    January 6, 2021 at 12:11 am

    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.
    Reply
    • Barb says

      January 8, 2021 at 8:53 am

      Susan, So glad to hear it worked for you...I want to do blackberry liqueur next!
      Reply
  2. Anthony Allen says

    December 23, 2020 at 12:48 am

    Such an amazing recipe! Thank you for the recipe!
    Reply
  3. Richard Tunner says

    December 23, 2020 at 12:42 am

    Wow, that looks so refreshing and so appetizing, love the colors too, I will try it over the weekend. thank you for sharing
    Reply
  4. Jacqueline says

    December 1, 2020 at 1:06 pm

    Hi Austin, thank you for your advice about cold crashing. I am a total novice to making liqueurs or indeed any alcoholic drink, so had to Google what cold crashing is ☺️ The sites that came up for me talked about cold crashing beers and ciders and some said you need to do it for 48 hours. How long would you cold crash the liqueur for? Thanks again for your advice, I appreciate it.
    Reply
    • Barb says

      December 1, 2020 at 3:25 pm

      I've done some reading since your question Jacqueline and appreciate Austin's suggestion. I don't think it would hurt to leave it for a couple of days; whatever it needs to clarify. While I regret you had a problem, it's good for me to know this issue too for both my future efforts and for other readers. I cure mine in a colder area, I'm thinking that's why I haven't experienced the same thing. Let me know how it works out.
      Reply
      • Jacqueline says

        December 5, 2020 at 5:21 am

        I’ve tried it and unfortunately the liqueur is still cloudy. Looks my liqueur making days are over after the first attempt, I obviously haven’t got what it takes! ?
        Reply
  5. Jacqueline says

    November 24, 2020 at 12:40 pm

    Hi Barb. I’ve never tried making a liqueur before but your Raspberry Liqueur recipe caught my eye and I wanted to try it for giving as Christmas gifts. My liqueur brewed for eleven weeks. I used butter muslin to strain it before bottling but the liqueur was cloudy, with just a very clear liquid at the top of the bottle. I have strained it through butter muslin twice more, folded over in a layer of three, and it still looks cloudy with a very clear bit at the top. Have I done something wrong or is this how it is supposed to be? Did I brew it too long? I have also made some blackberry liqueur and this is crystal clear, despite only straining it through the muslin once. I would appreciate your advice, as I’m reluctant to hand it out as gifts if it’s not right! Thanks
    Reply
    • Barb says

      November 25, 2020 at 9:10 pm

      Jacqueline, I wish I could tell you what could have happened, I've made it several times without an issue. Does it smell OK, taste OK? If it does, if it were me I might try blending it in a blender to multiply everything together better.
      Reply
      • Jacqueline says

        November 26, 2020 at 2:58 am

        Hi Barb, thanks for your reply. I think the smell and taste are ok, having never had it before I’m not sure. Is yours always crystal clear? Unfortunately I don’t have a blender, I did some vigorous shaking when it was brewing and the fruit seemed to break down well ?
        Reply
        • austin says

          December 1, 2020 at 12:25 pm

          you need to cold crash it in about 35 degree temps then strain it and the cloudy will go away
        • Barb says

          December 1, 2020 at 3:21 pm

          Thanks Austin; I've never had to do that but now I've read about it and certainly think it's something to try. I usually 'brew' my liqueurs that I make for holiday gifts in my personal brewing room, i.e. my garage...which is always that cool this time of year, hence why I've never experienced cloudy liqueurs. Again, thanks!
  6. isabelle magnin says

    September 30, 2020 at 5:27 pm

    Thank you for your recipes. I am making that raspberry liqueur after having tried back in July a plum liqueur made with vodka as well, and everybody loved it, the bottle is empty. I will be having fun making other ones. I was thinking about doing something with persimmons as they will be in season soon. What advice do you have for these? Do you think that following the same recipe than the one for the raspberry would work too? Persimmons peeled and cored of course. Or do you think it wouldn't work too well.
    Reply
    • Barb says

      September 30, 2020 at 10:03 pm

      I have never done it with persimmons so I hesitate to tell you that it would work except that it probably would! Combining vodka, sugar and a fruit has worked for me with several different types of liqueurs. I do one for Christmas that's cranberry that is absolutely fabulous. If you do it you must let me know!
      Reply
  7. Sharlyn Friends says

    September 23, 2020 at 3:52 pm

    I am making this liqueur for Christmas..and using plastic screwcap ornaments to gift them in..the ornaments are at the Dollar Tree..look for the Christmas light bulb shaped ornaments with the screw caps..Enjoy..
    Reply
    • Barb says

      September 24, 2020 at 8:41 am

      That sounds like a fun gift. Whenever I give my friends one of my homemade liqueurs for Christmas, they quite often return the bottle to me with a hint that they wouldn't mind if I did that again. I'm sure they will be thrilled!
      Reply
  8. Tasman M says

    September 14, 2020 at 2:45 pm

    Do you crush or muddle the raspberries? If I just put them in and let them steep without macerating them in some way, I feel like I'll be wasting a lot of the juice and flavor!
    Reply
    • Barb says

      September 15, 2020 at 12:10 am

      You can muddle them a bit but I don't, the alcohol will permeate the berries plenty if put in whole.
      Reply
  9. Alexandra J D Lewis says

    September 11, 2020 at 11:16 am

    Dear Barb Do the fact that the raspberries are frozen make any difference to your recipe because of extra water content from freezing. I ask because I have 2 punnets of raspberries in my freezer but shall also buy some fresh. Your recipe sounds wonderful and I am looking forward to making it. Thank you.
    Reply
    • Barb says

      September 15, 2020 at 12:08 am

      Not really... the fresh berries have as much water so I don't try to compensate.
      Reply
  10. Erica says

    December 16, 2019 at 12:14 am

    The recipe doesn't mention straining off the fruit, but I assume you do? Or do you leave a puree in the liqueur?
    Reply
    • Barb says

      December 16, 2019 at 5:19 pm

      Yikes! I'm not sure how I missed that Erica but you absolutely strain it off. I like using something called butter muslin which is a finer grain than regular cheesecloth and I strain it through that at least once to remove the solids.
      Reply
  11. Katherine says

    November 3, 2019 at 8:58 am

    Is your recipe for a one quart jar?
    Reply
    • Barb says

      November 3, 2019 at 12:40 pm

      The end result will fit in a one quart jar but the mixture of raspberries, vodka, and sugar can be more questionable; it all depends on the volume/size of your berries. I made this a couple of years ago but all of mine fit in that quart jar for me to store until it was ready. If my berries had been much larger than what I used, I would have been a bit over.
      Reply
  12. Diane Keyes says

    October 19, 2019 at 11:05 am

    Just found this bog. Love your style! I look forward to following your culinary adventures.
    Reply
    • Barb says

      October 19, 2019 at 8:48 pm

      Thank you so much Diane!
      Reply
  13. SUE KEMP says

    September 8, 2019 at 7:57 am

    Made this several years ago and it was fantastic. This year I am trying blackberries with whisky, will let you know how it tastes. Do you know of anything I can make using disgusting cheap sherry?
    Reply
    • Barb says

      September 8, 2019 at 10:45 am

      Please do let me know Sue...I might want to follow suit! Your question about Sherry made me laugh, seriously out loud! I've used disgusting cheap sherry when I first started buying it, it was the stuff from the grocery store. Still, yours is probably better than that! I've found my most common use is in a white sauce for either chicken or shrimp, something like this Chicken with a Marsala Cream Sauce? https://creative-culinary.com/chicken-mushrooms-rice-marsala-cream-sauce-recipe/ The photo is awful...I guess it means I need to make this again! :)
      Reply
    • Barb says

      September 8, 2019 at 11:31 am

      I knew I had another old post with a recipe I loved better than the rice one Sue...and I found it! Try your sherry in this one too; it's another chicken dish with mushrooms and chicken breasts. https://creative-culinary.com/chicken-scallopini-with-mushrooms-recipe/
      Reply
  14. Restaurants in Baguio by Mae says

    April 10, 2019 at 7:15 am

    This liqueur is perfect for ladies night out. One question though, is there any substitute for raspberry? Can strawberries can be a substitute? Thank you.
    Reply
    • Barb says

      April 10, 2019 at 3:35 pm

      I've not done it with strawberries but I would; so I think I can say yes..try it and let me know!
      Reply
  15. John / Kitchen Riffs says

    March 29, 2019 at 5:22 pm

    STILL haven't made my own liqueur! My problem is that I'm within walking distance of two pretty good wine/liquor stores. So whenever I think about making my own, I just take a walk instead. :-) Anyway, this is great -- glad to see it return.
    Reply
    • Barb says

      March 30, 2019 at 8:49 am

      I don't make it because I can't buy it easily...I just love making something a bit unique to give to my friends. Although I guess if I gave them a bottle of Chambord they would not disown me. :)
      Reply
      • Alik says

        August 14, 2019 at 9:56 am

        How much sugar I should add in gramms?
        Reply
        • Barb says

          August 17, 2019 at 11:44 am

          I don't use grams Alik, you can search a find a ounces to grams calculator online.
      • Vonnie says

        October 4, 2019 at 11:29 am

        A silly question is 24oz of raspberries a weight measure? I have frozen garden raspberries & don't want to waste unnecessarily! Thanks!
        Reply
        • Barb says

          October 4, 2019 at 12:47 pm

          Not silly Vonnie, especially when harvesting your own. That's by weight...I use 4 of the small 6oz containers for each batch. Going over now to add that for clarity, thanks.
  16. Bernadette says

    March 29, 2019 at 3:27 pm

    For whoever might be interested I made something similar years ago - Raspberry Gin and Raspberry Vodka - both were made with the intent (?) of giving away for Christmas Gifts - and those that were - were well received. What I did was go onto Kijiji and shop second hand stores - and bought up a lot of lovely crystal decanters - cleaned out, lovely labels adorned them with the lovely red cordial inside....just an idea...for next Christmas. Thanks Barb...
    Reply
    • Barb says

      March 30, 2019 at 10:55 am

      I'm intrigued by the Gin, I bet that's good with the herbaceous notes and the Raspberries. I might have to try that! Thanks Bernadette!
      Reply
  17. Patti says

    July 31, 2018 at 1:47 pm

    Just made mine today with neighbors homegrown raspberries. But made mine ith gin. I acquired several bottles of Edinburgh Raspberry Liquor (made with gin) several years ago and it’s almost gone! Can’t wait for six weeks are up. I’ll put a shot in a glass of Champagne and float a raspberry in the glass. Yum!
    Reply
    • Barb says

      August 3, 2018 at 9:27 am

      Oh you'll have to let me know how that works out; bet it's good with the botanicals and the fruit!
      Reply
  18. Kathleen says

    July 10, 2018 at 12:39 pm

    I will need more than 3.5 cups for sure. Do you recommend doubling or tripling the receipt in one large jar? What adjustments would you make? Or is it better to just do it by the quart...3-4 times?
    Reply
    • Barb says

      July 11, 2018 at 10:28 pm

      Either way. Ive made a huge amount when making as Christmas gifts and mixed it all in a 2 gallon container. Whatever is easier for you.
      Reply
  19. Gaby says

    January 4, 2018 at 12:30 pm

    What can you do with the leftover raspberries wince they are done infusing?
    Reply
    • Creative Culinary says

      January 8, 2018 at 12:50 pm

      I love them served on top of ice cream or shortcake with whipped cream. I whirred some in a blender too and spread them on English muffins!
      Reply
      • Danuta Gajewski says

        June 14, 2019 at 2:29 pm

        Just saw this query when I was looking for a homemade raspberry liqueur. My father used to make homemade plum vodka (Śliwowica), and Mum would then make a classic tray bake (sheet cake) with the "drunken plums" once the vodka was ready. Absolutely delicious! Talk about getting drunk on cake! I'm sure you could do the same thing with the raspberries (or cherries, or strawberries!). Another option would be to make a Bakewell Tart with the raspberries!
        Reply
    • Janet says

      July 5, 2018 at 3:22 pm

      I am wondering about just 1 cup of sugar. Seems like it wouldn’t be sweet enough? I do peach, nectarine, Cherry and apricot blueberry also and it calls for a little more.
      Reply
      • Barb says

        July 5, 2018 at 5:44 pm

        I probably like it a little tart; it won't hurt if you add more so do what you think would be satisfying for you.
        Reply
    • Chris says

      July 20, 2018 at 2:17 am

      Hi. I've made strawberry liquer and used the leftover whole strawberries in a Strawberry Clafoutis. It was delicious!
      Reply
      • Barb says

        July 21, 2018 at 12:25 pm

        Sounds amazing...I think I must try strawberry liqueur now too; thanks Chris!
        Reply
    • SARAH says

      July 22, 2018 at 1:06 am

      PUT OVER ICE CREAM❣️?❣️
      Reply
  20. Erin says

    November 22, 2017 at 4:41 pm

    I'm excited to have found your door! I'm going to try several of your recipes for Christmas gifts. I'm trying to get a feel for how much alcohol to purchase. I realize my mileage may vary, but roughly how many 250 ml bottles of finished product do you yield per batch? Do you get the same yield for most of your recipes?
    Reply
    • Creative Culinary says

      November 24, 2017 at 2:56 pm

      Yield is very similar to the amount you use; the sugar doesn't add much to volume, so figure out how many based on how much alcohol you use.
      Reply
  21. Phil says

    October 4, 2017 at 6:57 pm

    How do you go about removing the raspberry pulp and sediment, I usually make wine. Trying this out for my small batch of raspberries and strawberry mix
    Reply
    • Creative Culinary says

      October 4, 2017 at 9:18 pm

      I simply put some cheesecloth in a strainer and pour it through. Finding muslin with a tighter weave then what you can find in the grocery store is a good idea. I get something called butter muslin from a store in Denver that sells products for homebrewers and it does a great job. If that's not something you can find just double over several layers of regular cheesecloth in the strainer and let it strain through all of that.
      Reply
  22. carol perry says

    August 25, 2017 at 3:33 am

    I would like low carb, have you tried this without the sugar?
    Reply
    • Creative Culinary says

      August 25, 2017 at 7:29 pm

      I have not Carol. Why don't you try it in a smaller batch using a substitute and see how you like it?
      Reply
  23. T Mckenna says

    May 4, 2017 at 6:57 am

    What about adding a tea spoon of raspberry and peach Grand Mar to each jay
    Reply
  24. Betsy easterwood says

    December 6, 2016 at 1:38 pm

    I have made a raspberry liqueur (about 6 wks ago).....essentially the same recipe as yours.....BUT....according to an old recipe I had, I made it with Canadian whiskey instead of vodka. It's still In the "brewing" stage. Have you any history of doing it with spirits other than vodka ? This is for a gift....I'm hoping it will turn out okay. Any thoughts on this? TKS !
    Reply
    • Creative Culinary says

      December 7, 2016 at 4:04 pm

      I haven't but I think I saw a couple of other recipes use whiskey too so you should be in good hands. I wanted it light; I love serving it with some Prosecco on New Year's Eve!
      Reply
  25. Steve says

    June 4, 2016 at 1:18 pm

    Hoping you can clarify something with your recipe... you call for "1/2 bottle of vodka (approximately 3.5 cups)" but a full 750ml bottle is just over 3 cups. Were you referring to one of the big "handle" bottles of vodka? Just want to make sure I'm understanding the right amount of vodka to use. Thanks.
    Reply
    • Barb | Creative-Culinary.com says

      June 5, 2016 at 4:11 pm

      I did have a large bottle Steve and should have clarified, it's the only kind I can find with 100 proof vodka. Just use the cup measure for an accurate measurement. Thanks for the headsup!
      Reply
      • T Mckenna says

        May 4, 2017 at 6:54 am

        What about a little peach and raspberry Grand Mar in each jar like a tea spoon
        Reply
        • Creative Culinary says

          May 10, 2017 at 3:56 pm

          You can do that too...the recipe is definitely open to interpretation.
      • George Tate Jr. says

        August 22, 2019 at 8:09 pm

        You can buy a bottle of Everclear ( 200 proof ethanol) and up toe effective proof of whatever spirit you like. Everclear is useful for homemade vanilla extract
        Reply
        • Barb says

          August 23, 2019 at 11:04 am

          Yes you can...but I find it too harsh for my taste. I might use it for vanilla but personally just have not cared for it when I've tried using it for liqueurs. But do it if you want to...it will extract quicker!
  26. Jess says

    July 10, 2014 at 11:16 am

    I'm so excited to make this, as it's raspberry season where I live now! I was just wondering, what is the yield for the liqueur recipe? I'm guessing maybe a quart/liter? Thanks!
    Reply
    • Creative Culinary says

      July 10, 2014 at 8:13 pm

      I didn't remember to measure the end results Jess but it's pretty simple to just add up the components and make a guesstimate.
      Reply
  27. Spiked Sweet Shoppe says

    November 3, 2013 at 2:33 pm

    We are having a contest for home-made Chambord recipes! Yours sounds delicious if you'd like to enter! http://spikedsweetshoppe.com/2013/11/02/contest-a-call-for-home-made-chambord-recipes/
    Reply
    • Creative Culinary says

      November 3, 2013 at 3:27 pm

      Thanks...done!
      Reply
  28. Lisa | Dust with Flour says

    November 26, 2012 at 3:59 pm

    Impressive! For your next project, would you please hack Grand Marnier? : )
    Reply
    • Creative Culinary says

      November 26, 2012 at 4:09 pm

      I'm thinking I need to don't I. What I would LOVE to do is make something fabulous when blood oranges come into season. Not just orange but that gorgeous color too? I think would be perfect.
      Reply
  29. Alison @ Ingredients, Inc. says

    November 25, 2012 at 1:59 pm

    omg that looks amazing!
    Reply
    • Creative Culinary says

      November 25, 2012 at 4:52 pm

      And it's easy too...makes it doubly irresistible!
      Reply
  30. Sebastian Albrecht says

    November 25, 2012 at 4:34 am

    For years I've been doing limoncello for relatives and friends alike. Time to come up with something new... and this is it! Never thought about making my own Chambord. Great and tempting choice. Thumbs up!
    Reply
    • Creative Culinary says

      November 25, 2012 at 3:46 pm

      Thanks Sebastian...I love it. I don't normally drink Chambord alone and probably won't this either but mixed with a sparkling wine or in a cocktail it's been great. Truth? LOVELY with plain soda water...just a nice apertif with little alcohol and calories. Might be addictive. Take a look at my cranberry liqueur too...another winner.
      Reply
  31. kitchenriffs says

    November 24, 2012 at 8:36 pm

    Great picture and recipe. I've never made my own liqueurs - I really should try it sometime. Really nice recipe. And as you say, cognac is just brandy from the Cognac region of France. Although there are some really pricey ones (I consider pricey $80 or above) there are also loads around $12 - $14 — cheaper than a good bottle of gin! Good thing, because I like brandy or cognac-based cocktails a lot! Really a nice recipe — thanks so much.
    Reply
    • Creative Culinary says

      November 25, 2012 at 5:40 pm

      I say you MUST try them; once you discover how easy it is there is no turning back. Try the cranberry liqueur on my site; just about the easiest and prettiest thing ever and with a great sweet/tart taste. I think about the most perfect liqueur possible for the holidays...and my friends agree who eagerly await the annual gift now that I've started something. :)
      Reply
    • Arlene says

      July 5, 2020 at 9:11 am

      Hi there! I love this idea of making my own liqueurs and can't wait to try it! However, I'm not allowed sugar (hence the desire to make my own, lol) so would be using a substitute. I'm thinking honey would taste lovely with the fruit. However, I'm debating the measurements. If you were to try honey instead of sugar, would you still use 1 cup or would you add more/less? Thanks in advance! ?
      Reply
  32. Tara @ TheButterDish says

    November 24, 2012 at 4:33 pm

    Saw you post this on Twitter and knew it was being pinned asap. But oh gosh those photos are gorgeous and so Holidayish. ... is that a word?
    Reply
    • Creative Culinary says

      November 24, 2012 at 5:57 pm

      Thank you Tara and I certainly think it's a word...who makes those rules anyhow? If my favorite word, 'yummalummadingdong' works for me than certainly Holidayish is good too, right? Thanks for stopping by!
      Reply
  33. Wendy Read says

    November 24, 2012 at 6:08 am

    Oh Barb! Chambord is one of my favorites, I use it in several of my jams :) This recipe looks to be simple and a showstopper. I would love to try to make this myself..wondering how I could make it even more stable, but a month sounds good to me :)
    Reply
    • Creative Culinary says

      November 24, 2012 at 9:32 am

      I have a feeling it will last much longer but I have to test it first...I have Limoncello and cranberry liqueur from last year that are in unopened bottles that have not been refrigerated and they are both fine. I'm really happy with this Wendy; the cognac/brandy adds a lot to the mix!
      Reply
  34. Maureen | Orgasmic Chef says

    November 23, 2012 at 11:33 pm

    Perfect time of the year for this post. I'm in a celebrating (and drinking) mood!
    Reply
    • Creative Culinary says

      November 24, 2012 at 9:34 am

      What I love the most? A friend brought over some no calorie lemon-lime sparkling water and it's such a nice addition. No way am I going to be opening a bottle of sparkling wine for a cocktail for moi...but a can of soda? YES!
      Reply
  35. Terra says

    November 23, 2012 at 7:06 pm

    Now that I have been bitten with the make my own cocktail bug. I need to learn how to make liqueurs. I love that you have made and shared so many different recipes. This raspberry liqueur is perfect for the holidays, and sounds wonderful! Hugs, Terra
    Reply
    • Creative Culinary says

      November 23, 2012 at 7:09 pm

      It is wonderful Terra...and easy. Another one I just LOVE is the cranberry liqueur...I recommend both of them as a great holiday liqueur...not just so good but SO pretty too!
      Reply
  36. Skye says

    November 23, 2012 at 6:05 pm

    Next weekend I bottle the cranberry liqueur I made per your recipe. It turned out delicous! I'm thinking a bottle of raspberry liqueur would be a very nice companion. The liqueurs, along with copies of your drink recipes made with them, will be just the right gift for some very special people I know. I don't anticipate re-gifting of these presents. :)
    Reply
    • Creative Culinary says

      November 23, 2012 at 7:09 pm

      Some very lucky people on your holiday list Skye...I think that's very special and I'm delighted you are delighted with the end result...I love them both!
      Reply
  37. Laura (Tutti Dolci) says

    November 23, 2012 at 5:04 pm

    I love Chambord, this is gorgeous!
    Reply
    • Creative Culinary says

      November 23, 2012 at 7:11 pm

      I do too Laura...and it's pricey stuff to buy so am so glad I was pleased with this. Try it! :)
      Reply
  38. Amanda says

    November 23, 2012 at 4:12 pm

    Oh, another lovely red drink for Xmas! This one I can do as, being summer here, I should be able to find fresh raspberries. Can't wait to be sipping this with some champers, thanks Barb!.
    Reply
    • Creative Culinary says

      November 23, 2012 at 7:12 pm

      YEAH!! Finally huh? This is really good too...maybe a little pricier to make. Some recipes call for making an infused vodka but I like the complexity of this mix...it more 'Chambordish' and I like that!
      Reply
  39. Ansh says

    November 23, 2012 at 2:44 pm

    Gorgeous drink and photos! So beautiful.
    Reply
    • Creative Culinary says

      November 23, 2012 at 7:12 pm

      Come down soon and there will be one (or two) waiting. :)
      Reply
  40. Paula says

    November 23, 2012 at 2:13 pm

    I'm certain it elevated the finished result! Such lovely pictures and a beautifully written post.
    Reply
  41. Karen Harris says

    November 23, 2012 at 2:12 pm

    What a beautiful liqueur for the holidays. I would love anything accented with this yummy stuff.
    Reply
  42. Kate | Food Babbles says

    November 23, 2012 at 11:32 am

    Lovely Barb! I'm always so impressed by your homemade liqueurs. After making your Limoncello, I now think I'll be moving onto Chambord! I like the idea of mixing it with champagne as well. I just so happen to have some in the fridge right now. I think this is a match made in heaven.
    Reply
  43. Jamie says

    November 23, 2012 at 11:24 am

    Mmmmm I don't think this is wasting cognac... just giving it a flirty, fruity little kick! Looks fabulous (as do the Cosmopolitans!) wow. And now I am thinking of all the chocolate desserts I could make that would love a few drops of this....
    Reply

Trackbacks

  1. 10 High-Spirited Mixed Drinks for Labor Day – Honest Cooking says:
    February 2, 2017 at 2:21 am
    […] A fresh liqueur derived from raspberries can be used as the base for any cocktail you desire. The possibilities are endless when you make your own liqueur from scratch. Find this recipe as well as a recipe for a Raspberry Cosmopolitan here. […]
    Reply
  2. Which Celebrity Kid Will Grow Up To Be Your Soulmate? - Weight Loss Diet 2 Fitness says:
    December 2, 2016 at 6:19 am
    […] Via creative-culinary.com […]
    Reply
  3. Chambord « Things that Fizz & Stuff says:
    November 25, 2012 at 5:43 pm
    [...] adventurous, you might try your hand at making your own. Step by step instructions and recipes on Creative Culinary. Image: ChambordonLine Share this:TwitterFacebookStumbleUponLike this:LikeBe the first to like [...]
    Reply
  4. The Best Party Is A Rainbow Sprinkles Party! says:
    November 24, 2012 at 7:01 am
    [...] Homemade Raspberry Liqueur (Chambord) from Creative Culinary: Barb has outdone herself once more and wowed me with this homemade raspberry liqueur. After making her homemade Limoncello and having such delicious success, I now most definitely need to try making my own Chambord. With Barb’s easy instruction, it’s a breeze! She even suggested mixing this raspberry liqueur with champagne and that sounds divine to me. [...]
    Reply

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