Homemade raspberry syrup is super simple to make and only requires two ingredients plus water. You can make this in less than 20 minutes and use in all sorts of other recipes. This is a raspberry simple syrup, so think a thin consistency that can be added to drinks; not like a thick syrup you might add to pancakes.
Raspberry syrup is great to use in cocktails, mocktails, adding to sparkling water or soda (like Diet Coke) or to make a raspberry latte or mocha.
Related: Next up try our strawberry syrup, honey syrup or mint syrup recipes.
Ingredients
- Raspberries – fresh or frozen
- Granulated white sugar
- Water
I like fresh raspberries for this recipe but frozen works just as well. If using frozen thaw before using in this recipe.
How to make Raspberry Syrup
Rinse the raspberries and remove any leaves.
In a small to medium sized pot add the sugar and water. Whisk until the sugar fully dissolves. Add the raspberries and bring to a boil. Reduce the heat and continue to simmer for 10 minutes until the fruit is very soft. The berries will begin to break down. Remove from heat.
Allow the mixture to cool in the pot, this will steep the flavors further. Then pour the liquid through a fine mesh sieve into a glass measuring cup with spout. Use a large spoon to really press the liquid from the raspberry pieces.
Store the raspberry syrup in an airtight container in the refrigerator for up to two weeks. If you think you will need to store it for longer you can freeze the simple syrup in ice cubes to use as needed.
Notes and Substitutions / Additions
- Skim off any white foam that accumulates on top of the syrup before storing.
- While I like to keep this simple you can add a little more flavor and dimension to this simple syrup recipe if you like. Add one or more of these during the cooking process: vanilla bean shell, vanilla extract, fresh herbs (basil, rosemary, mint, thyme), balsamic vinegar, citrus rind (orange, lemon or lime) or simply a big pinch of sea salt.
- Swap some or all of the granulated white sugar for brown sugar to change up the flavor profile. Swap for demerara sugar to alter the texture of the syrup.
- I stored my raspberry syrup in this glass bottle with spout for easy use.
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Homemade raspberry simple syrup made from raspberries, sugar and water.
Instructions
-
Rinse the raspberries and remove any leaves.
-
In a small to medium sized pot add the sugar and water. Whisk until the sugar fully dissolves.
-
Add the raspberries and bring to a boil.
-
Reduce the heat and continue to simmer for 10 minutes until the fruit is very soft. The berries will begin to break down. Remove from heat.
-
Allow the mixture to cool in the pot, this will steep the flavors further. Then pour the liquid through a fine mesh sieve into a glass measuring cup with spout. Use a large spoon to really press the liquid from the raspberry pieces.
-
Store the raspberry syrup in an airtight container in the refrigerator for up to two weeks. If you think you will need to store it for longer you can freeze the simple syrup in ice cubes to use as needed.
Notes
I like fresh raspberries for this recipe but frozen works just as well. If using frozen thaw before using in this recipe.
Skim off any white foam that accumulates on top of the syrup before storing.
While I like to keep this simple you can add a little more flavor and dimension to this simple syrup recipe if you like. Add one or more of these during the cooking process: vanilla bean shell, vanilla extract, fresh herbs (basil, rosemary, mint, thyme), balsamic vinegar, citrus rind (orange, lemon or lime) or simply a big pinch of sea salt.
Swap some or all of the granulated white sugar for brown sugar to change up the flavor profile. Swap for demerara sugar to alter the texture of the syrup.
Nutrition
Nutrition Facts
Raspberry Syrup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
