Raspberry Syrup
Homemade raspberry syrup is made with just 3 ingredients and serves as the perfect addition to cocktails and iced teas. Between the deep red color and deliciously refreshing flavor, you’ll want to add it to all of your beverages!
There is something so satisfying about making your own simple syrup. Not only is it more cost effective, but it’s easy and fun.
One of my favorite simple syrups is this raspberry syrup. It adds beautiful color to your cocktail creations while also providing great flavor. It’s hard to believe a recipe this delicious has only 3 simple ingredients.
Fresh fruit syrups like this one make great additions to many cocktails and desserts. You’re only limited by your imagination!
Want a little spice in your simple syrup? Try my ginger infused simple syrup recipe. Have extra mint from your garden? Make my mint simple syrup.
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Helpful tips
- Raspberries are fragile. Each berry has a thin skin which easily soaks up liquid, so you should rinse them in cold water right before you either eat them or use them in a recipe.
- Since the berries are prone to growing mold, never wash them and then store them in the refrigerator.
- Pick over the raspberries before washing them. Throw away any berries that have mold on them. It’s okay to keep them if they are crushed, as long as they are mold-free.
- I’ve made this raspberry syrup both with raw cane sugar and with white sugar. I prefer white sugar because it doesn’t change the beautiful color.
- It’s not strictly necessary, but I use filtered water whenever I make simple syrups.
- After you make this simple syrup, you will be storing it in the refrigerator in an airtight container. The syrup will last up to a month in the fridge.
- Drizzle a few tablespoons of this raspberry simple syrup on cheesecake, pancakes, waffles, cake, or yogurt and you’ll be in for a treat.
How to make raspberry syrup
Pre-step
Get a medium saucepan, fine mesh strainer, glass container, fork, and a glass jar.
Step one
Gather the ingredients – fresh raspberries, filtered water, and white sugar. (A)
Step two
Carefully run water over the raspberries, pick through and throw away any moldy berries, and set the rest aside.
Step three
Add one cup water and one cup sugar to a medium saucepan. (B)
Step four
Turn the heat under the pan to medium heat and stir the two ingredients until the sugar melts. (C)
Step five
Add the washed raspberries. (D)
Step six
Take a fork and mush some of the raspberries as they heat up. (E)
Step seven
Bring the mixture to a boil. (F)
Step eight
Lower the heat to a simmer and cook for 15 minutes. Stir the raspberry simple syrup to make sure all the berries have been broken down. (G)
Step nine
Place the fine mesh strainer over a measuring glass and slowly pour the raspberry syrup in the strainer. (H)
Step ten
Take a fork and push it through the raspberry mixture to help the syrup run through the strainer. (I) You will be left with raspberry pulp and seeds. I usually throw them in the compost bin.
Step eleven
Keep pouring the raspberry syrup in the strainer and repeat using a fork to force the fruit flavors to move through the sieve and into the container.
Pour the thick syrup in a ball jar.
Time to use it in cocktail.
Look at that color. No food coloring here!
I hope you enjoyed this raspberry syrup recipe. It’s a keeper.
And as always, may all your dishes/drinks be delish.
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Raspberry Syrup
Ingredients
- 1 cup water (filtered)
- 1 cup sugar (white)
- 6 ounces raspberries
Instructions
- Right before making this recipe, lightly wash the raspberries. Be careful because they are fragile. Pick out any berries that have mold on them and throw them away.6 ounces raspberries
- Add water and sugar to the saucepan. Place on stove and turn the heat to medium. Stand there and stir until the sugar has melted.1 cup water, 1 cup sugar
- Add raspberries and take a fork and mash some of them. Bring the mixture to a boil. Lower the heat to a simmer and cook for 10 minutes.
- You don't have to wait for the syrup to cool before processing it.
- Place a fine mesh strainer in a glass measuring glass. Pour some syrup in the strainer and take a fork to help force the syrup through the strainer. Throw away the pulp and seeds. Repeat until all the syrup has been processed.
- Pour the raspberry syrup into an air tight container like a 2 cup ball jar and place in the refrigerator for up to one month.
- Make a cocktail.
- Enjoy
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- Raspberries are fragile. Each berry has a thin skin which easily soaks up liquid, so you should rinse them in cold water right before you either eat them or use them in a recipe.
- Since the berries are prone to growing mold, never wash them and then store them in the refrigerator.
- Pick over the raspberries before washing them. Throw away any berries that have mold on them. It’s okay to keep them if they are crushed, as long as they are mold-free.
- I’ve made this raspberry syrup both with raw cane sugar and with white sugar. I prefer white sugar because it doesn’t change the beautiful color.
- It’s not strictly necessary, but I use filtered water whenever I make simple syrups.
- After you make this simple syrup, you will be storing it in the refrigerator in an airtight container. The syrup will last up to a month in the fridge.
- Drizzle a few tablespoons of this raspberry simple syrup on cheesecake, pancakes, waffles, cake, or yogurt and you’ll be in for a treat.
