Classic Raspberry Syrup

Here’s my go-to raspberry syrup recipe that’s perfect for drizzling over pancakes, mixing into drinks, or swirling into yogurt. It uses fresh raspberries, sugar, and a touch of lemon juice to create a sweet and slightly tart syrup that tastes like summer in a bottle.

I make a batch of this almost every month since my kids love it on just about everything. And let’s be honest – there’s something special about having homemade syrup in the fridge ready to go whenever the craving hits, isn’t it?

What Kind of Raspberries Should I Use?

Fresh raspberries are ideal for making syrup, and you’ll find two main types at most grocery stores – red raspberries and black raspberries. Red raspberries are the most common and work perfectly in this syrup, with a sweet-tart flavor that most people know and love. While you can use frozen raspberries in a pinch, fresh berries will give you the brightest flavor and best color. When shopping for raspberries, look for plump, dry berries that aren’t mushy or moldy, and try to use them within a day or two of purchase. If you’re lucky enough to live where raspberries grow, this syrup is a great way to use up berries at the peak of their season.

Options for Substitutions

Making this syrup is pretty straightforward, but here are some helpful substitution tips if you need them:

• Fresh raspberries: If fresh raspberries aren’t in season or available, frozen raspberries work just as well – no need to thaw them first. You could also try other berries like blackberries or strawberries, though you might need to adjust the sugar depending on how sweet your fruit is.
• Granulated white sugar: You can swap in cane sugar 1:1, or try honey (use 1/2 cup instead of 2/3 cup as it’s sweeter). Keep in mind that honey will add its own flavor to the syrup. Brown sugar works too, but will change the color and add a slight molasses taste.
• Water: Water is pretty essential here as it’s the base of the syrup. While you could use fruit juice instead, it would make the syrup much sweeter and might overwhelm the raspberry flavor – stick with water for best results.

Watch Out for These Mistakes While Cooking

The biggest challenge when making raspberry syrup is getting the consistency right – cooking it too long will result in a thick, sticky mess while undercooking leaves you with a watery syrup that won’t coat your pancakes properly. A foolproof way to test the consistency is to dip a spoon in the syrup and run your finger across the back – it should leave a clear path that holds for a few seconds. Another common mistake is pressing too hard when straining the berries, which can push unwanted pulp and seeds through the strainer – instead, gently press with a rubber spatula and let gravity do most of the work. To keep your syrup fresh and flavorful, avoid storing it in plastic containers; use a clean glass jar with a tight-fitting lid and refrigerate it promptly after cooling.

What to Serve With Raspberry Syrup?

This sweet and fruity syrup is super flexible – you can use it in so many different ways! Pour it over pancakes, waffles, or French toast for a breakfast that feels extra special, or drizzle it on vanilla ice cream for a quick dessert upgrade. I love adding a splash to sparkling water or lemonade for a refreshing drink, and it’s perfect mixed into cocktails too. You can even stir a spoonful into plain yogurt or oatmeal to add some natural berry flavor to your morning meal.

Storage Instructions

Keep Fresh: This homemade raspberry syrup stays good in the fridge for up to 2 weeks when stored in a clean, airtight glass jar or bottle. The sugar acts as a natural preservative, helping it last longer. Just give it a quick shake before using if you notice any separation.

Freeze: Want to make a bigger batch? Pour the cooled syrup into freezer-safe containers or ice cube trays and freeze for up to 6 months. The ice cube method is super handy – just pop out a cube whenever you need a splash of raspberry goodness in your drinks or recipes!

Make Ahead: This syrup is perfect for making ahead! You can whip up a batch on the weekend and have it ready for your morning coffee, cocktails, or pancakes throughout the week. Just remember to keep it chilled between uses.

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	1 hour 10 minutes – 1 hour 20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 1-2 g
• Fat: 0-1 g
• Carbohydrates: 75-85 g

Ingredients

• 2/3 cup water
• 2/3 cup granulated white sugar
• 1 cup fresh raspberries

Step 1: Prepare the Sugar Syrup

In a small saucepan, combine water and sugar.

Bring the mixture to a boil over medium heat, stirring occasionally to help the sugar dissolve.

This process should take about 5 to 10 minutes, during which you’ll notice the sugar fully dissolving into the water.

Step 2: Add and Mash the Raspberries

Once the sugar is completely dissolved, remove the saucepan from the heat.

Add the raspberries to the sugar water in the saucepan.

Using a potato masher or a fork, mash the raspberries thoroughly to release their juices and flavor.

Let the mixture steep for at least 1 hour to allow the raspberry flavors to infuse into the syrup.

Step 3: Strain and Store the Raspberry Syrup

After steeping, pour the raspberry mixture through a fine mesh strainer positioned over a bowl or another container.

Use a spatula to press the raspberry pulp against the strainer, extracting as much liquid as possible.

Discard the leftover solids that remain in the strainer.

Pour the strained syrup into a sealed container and store it in the refrigerator, where it will stay fresh and ready to enhance your beverages and desserts.