Raspberry Syrup recipe – quick, homemade raspberry syrup for refreshing cocktails, flavoring teas, delicious pancakes and waffles and scrumptious desserts! Just three ingredients…raspberries, sugar and water. How simple is that?
Here’s a tasty kitchen trick you need to add to your arsenal: Raspberry Syrup! This easy recipe takes just a few minutes to make and is bursting with berry flavor. Try a little sip and you’ll be surprised at the magic made with just a few ingredients!
Use fresh or frozen raspberries…or berries past their prime
You can use fresh or frozen berries for this syrup! Keep in mind that fresh is best here. Why? Fresh berries tend to be a little sweeter and fruitier than frozen berries, which can be more tart. But you’re balancing them with lots of sugar, so frozen works too!
As we noted above, this raspberry syrup recipe 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! Raspberries tend to mold easily.
If you really think about it, this recipe could really work with just about any type of berries. Try blueberries, huckleberries, or your absolute favorite berry. Don’t get limited to just Raspberry Syrup, let your imagination run wild!!
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This easy raspberry syrup recipe is full of berry flavor! It works on just about anything, from cocktails to pancakes to desserts.
- Prep Time: :05
- Cook Time: :15
- Total Time: 1:15
- Category: Condiment
- Method: Stove Top
- 6 ounces fresh raspberries (1 standard-size grocery store container)
- 1/2 cup sugar
- 1/2 cup water
- Stir raspberries, sugar, and water together in a small saucepan over medium-low heat. Bring to a low simmer and cook, stirring frequently, for 10-15 minutes until berries have softened and sugar has dissolved. The syrup should be a rich, dark pink color and the berries should have lost most of their shape.
- Turn off the heat and let syrup cool for 20-30 minutes, then strain it through a mesh strainer to remove any large raspberry pieces (Pro tip: Save the leftover berry pieces for smoothies!)
- Let the syrup cool completely (usually another 15-30 minutes). Use cooled syrup immediately or store in an airtight container in the fridge for up to a week.
Keywords: Raspberry Syrup