Chambord Recipe
Make Chambord Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavor Enhancers
Method
Preparation of the Fruit Base
- 1
- 2
Simmer the Mixture
Reduce the heat to low and let it simmer for another 10 minutes, stirring occasionally to prevent sticking. Remove from heat and let it cool slightly.
- 3
Strain the Mixture
Once cooled, strain the mixture through a fine mesh sieve into a clean bowl, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.
Combining Ingredients
- 4
Add Cognac and Lemon Juice
To the strained berry liquid, add the cognac or brandy and fresh lemon juice. Stir well to combine.
- 5
Add Flavor Enhancers
Scrape the seeds from the vanilla bean and add both the seeds and the pod to the mixture. Add the mint leaves, lemon zest, and black peppercorns. Stir gently to mix.
- 6
Infuse the Mixture
Cover the bowl and let the mixture sit at room temperature for at least 2 hours, or preferably overnight in the refrigerator to allow the flavors to meld.
Final Steps
- 7
Strain Again
After the infusion period, strain the mixture again through a fine mesh sieve to remove the solids.
- 8
Bottle and Store
Pour the final liquid into a clean bottle. Seal tightly and store in the refrigerator. The Chambord can be enjoyed chilled or at room temperature.
