Homemade Raspberry Syrup
An easy recipe for raspberry simple syrup
Prep Time5 minutes mins
20 minutes mins
Total Time23 minutes mins
Course: cocktail
Cuisine: American
Diet: Gluten Free, Low Fat, Low Lactose
Servings: 20 Tablespoons
Calories: 45kcal
- 2 cups fresh or frozen raspberries
- 1 cup granulated sugar
- ¼ cup water
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.
If you're in a hurry to make this Raspberry syrup recipe, use this quick method.
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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Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 18mg | Fiber: 1g | Sugar: 11g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg