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Raspberry Syrup
This raspberry syrup recipe is full of fresh berry flavor! This versatile sweetener is perfect for using in cocktails or…
This raspberry syrup recipe is full of fresh berry flavor! This versatile sweetener is perfect for using in cocktails or drizzling on pancakes and desserts. I love this syrup in a martini—but also on waffles and chocolate cake!
Here’s a tasty kitchen trick you need to add to your arsenal: raspberry syrup! The magic happens when raspberries meet sugar and heat – in just a few minutes, it makes a gorgeous, ruby-red syrup bursting with berry flavor. I love that this recipe uses a small amount of raspberries, making it perfect for those expensive berries that are starting to get a little soft!
The best part is that this syrup works for literally anything. I love using it in cocktails, drizzling it over pancakes or waffles, and even using it to dress up desserts like vanilla ice cream or flourless chocolate cake. Here’s what to know about this versatile syrup!
The two ingredients in raspberry syrup
This raspberry syrup takes only 2 ingredients! What I love about it is that only requires ½ cup of fresh raspberries, since these berries are typically pretty pricey. It’s actually perfect for raspberries that are about to go bad (hello, food waste solutions!).
I first developed this recipe when Alex and I were experimenting with classic cocktails like the Clover Club and Raspberry Martini. But then I realized it was just as amazing drizzled over Greek yogurt pancakes or swirled into homemade ice cream. A little goes a long way! Here’s what you’ll need for this raspberry syrup (outside of water):
- Raspberries
- Granulated sugar
5-star reader review
“I just made this recipe for the raspberry syrup and I threw in 1 pint and it came out great! It made exactly 1 cup.” -Julia
Use fresh or frozen raspberries
You can use fresh or frozen berries for this raspberry syrup! Fresh is best here, because fresh berries tend to be a little sweeter and fruiter than frozen berries. But you’re balancing them with lots of sugar, so frozen works too.
Raspberry syrup is great for berries that are almost past their prime. Because the berries are already starting to break down, they’re just right for a syrup where you’ll break them down even further. Just make sure to sort through and make sure there are no moldy berries!
My step by step method
This raspberry syrup has just a few easy steps. Here’s the basic outline of the recipe (or jump to the recipe below):
- Heat the water and sugar over medium heat in a saucepan until it dissolves.
- Add the berries and cook 5 minutes, until the raspberries fully break down. Watch the heat to make sure it doesn’t bubble over.
- Pass the sauce through a fine mesh strainer. Use a spatula to force the sauce through the strainer until you have a clear liquid and all the seeds are strained out.
Ways to use raspberry syrup
This syrup is endlessly versatile! It’s perfect for cocktails, but it’s just as good on pancakes. Raspberry compote and raspberry sauce are chunky, but since the syrup is strained it’s much more versatile. Here are my favorite applications:
- Cocktails and drinks: Try it in a Clover Club, raspberry martini, or even mixed with sparkling water for a sophisticated mocktail.
- Breakfast treats: Drizzle over cottage cheese pancakes, waffles, French toast, or yogurt parfaits with toasted nuts.
- Desserts: Transform vanilla ice cream, cheesecake, or flourless chocolate cake into something over-the-top.
- Coffee drinks: Add a splash to iced coffee or lattes for a fruity twist.
- Glazes: Brush over muffins or quick breads while they’re still warm.
- Fruit salads: Toss with fresh fruit for an elevated fruit salad
- Sparkling beverages: Mix with lemonade or club soda for a refreshing summer drink.
Dietary notes
This raspberry syrup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently asked questions
Stored in a sterilized airtight container in the refrigerator, raspberry syrup can last for up to 3 weeks.
You can experiment with other sweeteners like honey, maple syrup, or agave nectar. However, keep in mind that these alter the flavor and consistency of the syrup.
Yes, you can freeze raspberry syrup in ice cube trays or freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before using.
Easy Raspberry Syrup
Pin Recipe
Print RecipeThis easy raspberry syrup recipe is full of fresh berry flavor! This versatile sweetener is perfect for using in cocktails or drizzling on pancakes and desserts. As two cocktail experts, we first developed this syrup for drinks: but we love it on just about anything!
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: About 1 cup
- Category: Essentials
- Method: Boiled
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup granulated sugar
- ½ cup water
- ½ cup fresh raspberries (or frozen, but fresh is preferred)
Instructions
- Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.
- Add the raspberries and cook until the berries break down, about 5 to 6 minutes, turning the heat to low when it starts to boil. Break down the berries with a spatula as needed. Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds are strained out.
- Allow to cool: the syrup will thicken more as it cools. Store refrigerated for up to 3 weeks.
More berry recipes to try
If you love this raspberry syrup, you’ll definitely want to try my raspberry sorbet, raspberry iced tea, and raspberry smoothie. I also have recipes for strawberry syrup and blueberry syrup that use the same basic technique.
