Chambord Recipe

Preparation

1. 1

   Prepare the Fruit Base

   In a medium saucepan, combine the raspberries, blackberries, sugar, and water. Stir gently to combine.

2. 2

   Infuse the Sauce

   Cut the vanilla bean in half lengthwise and scrape out the seeds. Add both the seeds and the bean pod to the saucepan with the fruit mixture.

3. 3

   Cook the Mixture

   Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low and let it cook for about 15 minutes, stirring occasionally, until the berries have broken down and the sugar has dissolved.

4. 4

   Strain the Mixture

   Remove from heat and let the mixture cool slightly. Strain through a fine-mesh sieve into a large bowl, pressing the solids with the back of a spoon to extract as much liquid as possible.

5. 5

   Combine with Spirits

   Once you have your berry liquid, discard the solids and return the liquid to the saucepan. Add the neutral spirits to the strained liquid and stir to combine.

6. 6

   Add Optional Flavorings

   If desired, add lemon juice and lemon zest to the mixture for an additional flavor dimension.

7. 7

   Bottle and Store

   Pour the Chambord mixture into clean bottles or jars. Seal tightly and store in the refrigerator. Allow the mixture to sit for at least 24 hours for flavors to meld before using.