Chambord Recipe

Make the Raspberry and Blackberry Syrup

In a medium saucepan, combine the raspberries, blackberries, sugar, and water. Stir to mix the ingredients well.

Cook the Mixture

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally until the sugar is completely dissolved and the berries have broken down, approximately 10 minutes.

Strain the Syrup

Once the mixture has cooked, remove it from heat. Use a fine-mesh strainer to strain the syrup into a clean bowl, pressing down on the solids with a spoon to extract as much liquid as possible. Discard the solids.

Infuse with Vanilla

Slice the vanilla bean in half lengthwise and scrape the seeds into the strained syrup. Add the vanilla pod to the syrup as well. Stir to combine.

Cool the Syrup

Let the syrup cool to room temperature, then remove the vanilla pod.

Combine with Alcohol

In a large jar or bottle, combine the cooled syrup with the alcohol and lemon juice. Seal tightly and shake gently to mix.

Let it Sit

Allow the Chambord mixture to sit for at least 48 hours in a cool, dark place to let the flavors meld together.

Serve

After at least 48 hours, your Chambord is ready to be served. Enjoy it over ice, in cocktails, or as a dessert topping.