This simple, homemade raspberry syrup makes a delicious sweetener for drinks and cocktails and is fabulous drizzled over pancakes or waffles. Bursting with berry flavor, this 3 ingredient recipe couldn’t be easier- no cooking or chopping required.
Flavored syrups are one of my favorite things to have on hand. They jazz up easy cocktails like the Clover Club and this Rum Mule. I quickly realized, though, that these flavored simple syrups could be used in so many other ways.
Why you need to make this
- This recipe has only 3 ingredients!
- You can use this raspberry simple syrup in at least 10 different ways.
- This homemade version is much cheaper than buying a store-bought version and tastes so much better!
- It's the easiest thing to make.
Ingredients
- Raspberries - you can use fresh OR frozen raspberries so use whatever you have.
- Sugar - I think the syrup tastes best with white sugar. If you want to use honey or agave, you will need to cook the berries with the water first and then add the sweetener.
How to make it
Most recipes for homemade raspberry syrup cook the berries with sugar and water. This recipe though, requires no cooking!
- Combine the raspberries and sugar in a bowl and stir to combine, breaking up the berries until they are crushed. Let sit for 20 minutes or overnight in the refrigerator.
- Stir in the water.
- Using a fine-mesh strainer, strain the syrup into a clean container, pressing on the berry mixture to extract as much syrup as possible.
- If you want to make the syrup with agave or honey, just add the berries and water to a medium saucepan and heat over medium-high heat, crushing the berries with a spoon. Cook for about 15 minutes and then stir in your sweetener of choice. Start with 2 Tablespoons and then adjust as necessary.
- Strain the syrup as directed above.
Tips
Like all simple syrups, you need to keep it refrigerated. It will last about 1 to 2 weeks in the refrigerator. If you want to extend the syrup's shelf life, you can add about a 1 tsp. of vodka for every cup of syrup.
Absolutely! After making the syrup you can store the container in the freezer for up to 6 months.
TIP: Since you only need a couple of tablespoons of syrup for drinks, freeze the syrup in ice cube trays and only defrost what you need!
How to use it!
I first made this raspberry-flavored simple syrup to make a cocktail but soon realized how many ways I could use it! Here are some great ideas!
- Use it in this festive Vodka Spritzer.
- Drizzle it over your favorite chocolate dessert or cheesecake.
- Swap it for the sugar in lemonade or iced tea.
- Swirl it into over plain greek yogurt.
- Use it to make Eton Mess.
- Mix with sparkling water.
- Mix with vinegar and oil for a raspberry dressing.
- Drizzle it over vanilla or chocolate ice cream.
- Pour it over pancakes, waffles or french toast.
- Mix with softened butter to spread on toast or muffins.
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Homemade Raspberry Syrup
Equipment
- bowl
- spoon
- measuring cup
Ingredients
- 2 cups fresh or frozen raspberries
- 1 cup granulated sugar
- ¼ cup water
Instructions
- Wash the raspberries in a strainer, shaking off the excess water.
- Combine raspberries and sugar in a bowl and stir, breaking up the berries until they are crushed. Let sit for 20 minutes at room temperature or overnight in the refrigerator.
- Stir in the water.
- Place a fine mesh strainer over a bowl or large measuring cup. Scoop the raspberry mixture into the strainer.
- Using a spatula, press down on the raspberry pulp to extract as much syrup as possible.
- Transfer the syrup to a clean, lidded container and refrigerate.
Recipe Notes
Quick Method
- Wash the raspberries in a strainer, shaking off the excess water.
- Combine the raspberries, sugar, and water in a small saucepan and heat over medium heat, stirring occasionally.
- Cook until the mixture has a thick syrup consistency and the sugar is completely dissolved.
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