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!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- 2 lbs raspberries
- 1 quart water (4 cups)
- 2 cups sugar
- 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.