Beverage recipes sometimes call for “raspberry syrup,” a bright red, sugary syrup that gives a raspberry flavor and color to drinks. Why buy the bottled stuff when it’s so easy to make your own? Raspberries are in season right now, which means you’ll have all kinds of beautiful berries to choose from at the market. Plus, you’ll have the added benefit of knowing what went into your syrup– just three ingredients, all natural, nothing artificial. Homemade raspberry syrup can be added to beverages and cocktails to give them a strong, sweet raspberry flavor. Try flavoring lemonade with it to make raspberry lemonade or seltzer to make a raspberry Italian soda. It makes a lovely addition to cocktails and mocktails. Reduce it to a thicker consistency, and you can drizzle it on pancakes or waffles as an alternative to maple syrup. Yum!
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Homemade Raspberry Syrup
Ingredients
- 2 pounds raspberries
- 1 quart water (4 cups)
- 2 cups sugar
NOTES
Instructions
- Rinse the raspberries clean.
- Place the raspberries in a medium saucepan.
- Cover with water and bring to a boil. Reduce to a medium simmer and let the raspberries cook for about 20 minutes. Skim any foam that rises to the top.
- After about 20 minutes, the raspberries will have lost most of their color and the water should be deep pink/red in color. Remove from heat. Strain the raspberry liquid through a fine mesh strainer into another clean pot, separating the solid berries from the liquid. DO NOT press down on the solids to extract more juice; it's tempting, but doing this will make your raspberry syrup cloudy.
- Once the raspberry liquid has been strained, discard the solid berries. Add 2 cups of sugar to the raspberry liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top.
- Remove from heat and allow to cool completely. Pour into a glass container, seal, and refrigerate. The syrup should last for several weeks.
Nutrition
Hey Torri.
My grandmother gave me a 2l ice cream container of each raspberries and black Doris plums. I’m not quite sure how to convert the ingredients for the amount of berries I have.
What do you think?
Thank you for this recipe. I have been buying a cherry syrup and now I can’t get it anymore. I got to thinking, how hard can it be to make? So now I’m excited to make cherry and raspberry syrups. I will use frozen fruit. I will use them to sweeten and add flavor to my homemade rhubarb wine.
How do you make your rubarb wine could you give me the recipe possibly if so can you email it to janrow4@gmail.com
Thank you ????
I would love your rhubarb wine recipe also if you don’t mind sharing. Joyceclifton4@gmail.com. thank you!!
I’m using this recipe for Mayberry(cross of a raspberry and blackberry)
Can I can this recipe? I can’t see why not.
Of course! 🙂
We are making this syrup as I type. I am making the pureed version as we are planning to use this as a swirl in lemon ice cream. I’ll let you know how this works out.
Hi, I make raspberry cordial from the leftover raspberry puree, put it into a large canning jar, add a litre of Lamb’s rum and let it sit in a cool space, shaking it every day for six weeks and then I can it. Afterwords you should let it sit for at least two months before drinking it. If you make this in September, you will be drinking it by Christmas. The flavour is amazing.
Sounds delicious Joanne!
The recipe calls for vodka, not rum, sorry about that.
I’ve watched “Murder She Baked: the deadly recipe”, a Hallmark Movie with Alison Sweeney and Cameron Mathison and the chocolate fudge cupcake recipe in the show had a “secret ingredient” which turned out to be 1/4 cup of raspberry syrup. I’m going to try this.
Mmm Yumm I will be trying this for sure. Thankyou
You say you use the puree. Does that include the seeds? If yes, do you leave them in the cordial? (I’ve never had a cordial but it sounds delicious and a good use for the pulp.)
How do you can it?
Hey Joanne thanks for your post combined with Tori’s recipe it gives a double bang. I have 11 varieties of raspberries and harvest and or give away 100 + gallons a year to friends, family and acquaintances.
GRACIAS
nteces
Hi, I know this is an older post hut hopefully you can help me!
I accidently added the sugar with the water and raspberries before cooking. Will it still cook correctly??
Hi Krissy, yes it will be fine no worries!
i just made it to thick, so when making my raspberry ice tea, i just had to boil the tea again and add the thick raspberry syrup to the hot tea boiling to melt it again. Finally tea came out perfect.
Muchele D.
Instead of disgaurding the raspberry left from the liquid, i made what i call,
“Raspberry Moose ice cream”. i mixed Cool Wip, the original one, and sweeten cobdensed milk to the left ovee raspberry . Mixed itall together, then put in containers in freezer. And over night in Fridge, and its ready to eat. Michele Durbois LMT
Suggestion: Instead of discarding the berries, I would save them (you can freeze them) until you get ready to make Jam, and just mix them with red berries to make jam. They should taste just as good. Just an idea.
How long will this syrup keep bottled in the fridge?
I made this but I didn’t cook it. I just put it in a blender, then dissolved the sugar in boling water.strained, then added the sugar / water mixture. Is it ok to keep even if I didn’t boil it?
Cindy I prefer boiling the syrup at least once for 1-2 minutes to kill any bacteria that might have been lurking on the berries. Either way, I recommend keeping this syrup refrigerated.
Haven’t tasted this yet due to the fact that it’s in the process of being made as I’m writing this…but I think I may have screwed this one up…all I had was a 12 Oz package of frozen raspberries I didn’t know if they had to be thawed first or not so I thawed them about halfway & I used approximately a cup & a half of water in addition to the raspberries & the puddle of watery-juice stuff from thawing. I’m not sure why but my raspberries NEVER foamed up while boiling/simmering even on high heat. After a while I ended up adding 2 more cups of water since the berries were still darkish & weren’t foaming. They have been boiling on high heat for like 45 minutes & still haven’t foamed or lost color but the juice is a really beautiful deep crimson..just like it should be.to me at least. The change that has happened is the level of liquid in my pot has boiled down a little drastically.that’s all…I apologize for the extremely long paragraph..basically i just want to ask if you know maybe what i did wrong or maybe should’ve done differently???…why did my raspberries never foam or lose color???…is it OK to eat or idk what but I’m curious….please let me know if you are able to…thank you…
No problem with the lack of foaming, as long as the syrup has thickened to the proper consistency and is sweetened to taste it should be fine.
Nice syrup. I use the remaining berries on p&j sand which too. We have lovely wild berries here in Alaska,honestly I don’t even wash them. I go picking after a rainfall or during for a true natural clean. Mint,raspberry lemonade is awesome! Summers over here sadly
Thank You! This turned out great! I will love the extra flavor added to my tea!
How long can you store this in the refrigerator?
Hi Janet, this should keep for at least 1 month, if not longer.
I don’t like wasting the berries so I do this a little differently. I. Place the water and raspberries in the pan.Heat just to a boil then puree.(a stick blender works great) Strain out the seeds. Then add the sugar and cook til syrupy. The remaining seeds the get steeped with my next batch of iced tea.
Can you use frozen raspberries?
Yes.
I am going to try it and I will let you know, thanks!
Hi, I was wondering if I could pour this into ice cube trays and freeze it?
Good question Conni. It would probably work but I’ve never tried it, so can’t say for certain.
I froze my leftover syrup in ice cube trays then put them into a freezer bag to keep. They don’t freeze completely solid, like an ice cube but do keep their shape fairly well. I can actually pinch off half of a raspberry cube to add to my beverage when I want less than a full cube.
Great idea Sandy!
One qt.of raspberries juice ,How many Oz. Water and sugar should be added.
Reg I don’t know, I’m sorry. This recipe uses whole raspberries, not juice.
How many ounces does this make???