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Homemade Raspberry Syrup ~ Easy 3-ingredient recipe! Luscious, thick, bright, jewel-like ruby-red in color, and bursting with fresh raspberry flavor, our Raspberry Syrup is easy to make and amazingly versatile. Add to beverages, cocktails, sparkling waters–even pure maple syrup for breakfast–and all kinds of desserts for incredible berry flavor and color. Ready in just 30 minutes! | easy diy recipe

Homemade Raspberry Syrup

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Makes 1 cup (8 ounces or 240 ml) syrup.

Description

Luscious, thick, bright, jewel-like ruby-red in color, and bursting with fresh raspberry flavor, our Homemade Raspberry Syrup is easy to prepare and amazingly versatile. Add to beverages, cocktails, sparkling waters—even pure maple syrup for breakfast—and desserts of all kinds for incredible berry flavor and color. Makes refreshing all-natural Raspberry Lemonade and Raspberry Iced Tea. Ready in just 30 minutes!

Ingredients

  • 16 ounces (454 grams) fresh red raspberries, about 3 generous cups
  • 1¾ cups (420 ml) purified (filtered) or distilled water
  • ½ cup plus 2 tablespoons (125 grams) granulated cane sugar
  • 1 teaspoon (5 ml) freshly squeezed lemon juice

Directions

  1. Sort and rinse berries before measuring and using in recipe.
  2. Place berries and water into medium heavy saucepan. Over high heat, bring berries and water to a boil then immediately lower heat to medium-low. Simmer juices for 20 minutes, skimming foam and stirring frequently to prevent scorching or burning of the fruit.
  3. Remove from heat and cool slightly. Carefully strain juice through a fine mesh sieve placed over a large heatproof glass liquid measuring cup. (I like to use my 4-cup capacity measuring cup for this.) Take care to only very gently press the solids (pulp). This will prevent the syrup from becoming cloudy. There should be about 1 cup of juice after straining.
  4. Return juice to saucepan and stir in sugar and lemon juice. Reheat juices over medium heat and stir until sugar is completely dissolved and syrup has thickened, about 5 minutes.
  5. Remove from heat and allow syrup to cool completely. Once syrup has cooled, transfer to bottle and secure with an airtight cap. Store in refrigerator until ready to use in recipes.

Recipe Notes

Tips:

Homemade Raspberry Syrup can be stored in the refrigerator, bottled with an airtight cap, for 6 to 8 weeks.

Drizzle Homemade Raspberry Syrup over desserts such as angel food cake or pound cake with fresh berries. Drizzle in a zigzag pattern or “pool” onto dessert plates before adding dessert to the plate. Or, drizzle as a glaze onto fresh berries placed on top of desserts like cheesecakes or mini cheesecakes or onto berry or other fruit tarts.

Serve as a topping for ice cream, frozen yogurt, sherbet or sorbet as well as frozen ice cream cakes.

Blend with pure maple syrup for irresistible Raspberry-Maple Syrup and serve as a topping for pancakes, waffles and French toast.

Add Homemade Raspberry Syrup to jazz up beverages and cocktails with fresh raspberry flavor and color. For instance, create refreshing raspberry lemonade, raspberry iced tea and raspberry cocktails or mocktails.

Recipe can easily be doubled or tripled to yield more syrup.

Recipe Adapted from: Best Ever Raspberry Sauce by Wicked Good Kitchen
Original Recipe Source: WickedGoodKitchen.com