Rich Raspberry Syrup

Here’s my go-to raspberry syrup recipe, with just a few simple ingredients – fresh raspberries, sugar, and water. It comes together quickly and makes the most wonderful addition to drinks, pancakes, or drizzled over ice cream.

This raspberry syrup has become a regular in my kitchen, especially during summer when berries are in season. I usually make a double batch because it disappears so quickly in our house. Nothing beats having homemade syrup ready to go in the fridge, don’t you think?

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 fresh berries are best, you can actually use frozen raspberries in a pinch – just make sure they’re unsweetened, since we’re already adding sugar to the syrup. When picking fresh raspberries, look for ones that are bright in color, firm but not hard, and free from any mold or mushiness. It’s best to use them within a day or two of purchase, as raspberries tend to spoil quickly.

Options for Substitutions

Making this syrup is pretty straightforward, but here are some helpful substitution tips:

• 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 strawberries or blackberries, though this will change the flavor profile of your syrup.
• Granulated sugar: While regular white sugar works best for a clean flavor and color, you can use cane sugar or even honey (use ½ cup instead of 2/3 cup as honey is sweeter). Keep in mind that honey will add its own distinct flavor and might make the syrup a bit darker.
• Water: Water is essential for the right consistency, but if you’re feeling adventurous, you could replace a portion of it (about ¼ cup) with lemon juice for a tart twist. Just remember this will make your syrup more acidic.

Watch Out for These Mistakes While Cooking

The biggest mistake when making raspberry syrup is cooking it at too high a temperature, which can quickly turn your syrup into a thick, sticky mess or even burn it – keep the heat at medium-low and watch for gentle bubbles rather than a rolling boil.

Another common error is not straining the syrup properly; using a fine-mesh strainer or cheesecloth helps remove all the seeds and pulp, giving you that perfectly smooth consistency you’re looking for.

The timing of when you remove your syrup from heat is crucial – it should coat the back of a spoon but still be fairly liquid, as it will continue to thicken as it cools (if it gets too thick, you can always thin it out with a little warm water).

To keep your syrup fresh and flavorful, store it in an airtight container in the refrigerator, where it will last for up to two weeks without losing its bright raspberry taste.

What to Serve With Raspberry Syrup?

This sweet and fruity syrup is super flexible and works great with all kinds of breakfast foods and drinks! Pour it over a stack of warm pancakes or French toast for a breakfast that feels extra special, or stir a spoonful into your morning yogurt or oatmeal. For drinks, try mixing it with sparkling water for a quick homemade soda, or add it to lemonade for a raspberry twist. I also love using this syrup to jazz up desserts – it’s perfect drizzled over vanilla ice cream or cheesecake, and makes a great addition to summer cocktails if you’re feeling fancy.

Storage Instructions

Keep Fresh: Pour your homemade raspberry syrup into a clean glass jar or bottle with a tight-fitting lid. It’ll stay fresh in the refrigerator for up to 2 weeks. The natural color might darken slightly over time, but that’s totally normal and doesn’t affect the taste.

Freeze: Want to make a bigger batch? Pour the syrup into ice cube trays or small freezer-safe containers. Once frozen, transfer to a freezer bag and it’ll keep for up to 6 months. This is super handy when you just need a small amount for a recipe or drink!

Thaw: When you’re ready to use your frozen syrup, just transfer what you need to the fridge and let it thaw overnight. Give it a good shake or stir before using, as the syrup might separate a bit during freezing.

Preparation Time	5-10 minutes
Cooking Time	5-10 minutes
Total Time	65-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 230-250
• Protein: 2-3 g
• Fat: 0-1 g
• Carbohydrates: 58-62 g

Ingredients

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

Step 1: Prepare the Sugar Syrup

In a small saucepan, combine the desired amount of water and sugar.

Place the saucepan over medium heat and bring the mixture to a boil.

Stir occasionally to ensure the sugar dissolves completely.

Allow it to simmer for about 5 to 10 minutes, until the sugar is fully dissolved and the syrup is clear.

Step 2: Add and Mash the Raspberries

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

Add fresh raspberries to the syrup.

Use a potato masher or fork to mash the raspberries thoroughly into the syrup.

This ensures the raspberries release their juices and flavors into the mixture.

Step 3: Steep the Raspberry Mixture

Allow the raspberry mixture to steep at room temperature for at least 1 hour.

This resting period will enable the raspberry flavor to infuse completely into the syrup.

Step 4: Strain and Store the Raspberry Syrup

After steeping, drain the mixture through a fine-mesh strainer into a bowl or container.

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

Discard the remaining solids.

Transfer the raspberry syrup to a sealed container and store it in the refrigerator, ready to be used in a variety of delicious recipes and beverages.