This Raspberry Syrup recipe takes just 2 ingredients and 15 mins! Use it for drinks and cocktails, on pancakes, yogurt, oatmeal or desserts.
This simple Raspberry Syrup recipe uses fresh or frozen raspberries to make a naturally flavored thick liquid that is sweet and tasty.
Use it on pancakes, waffles, oatmeal or stir it into your favorite hot drink or cocktail for a pop of fruity flavor. It's also great on desserts. Try it on Vegan Cheesecake or drizzled on top of Pomegranate Cake.
You might love Starbucks Raspberry Syrup or Torani, but why not whip up a batch yourself!
That way you don't have preservatives, food coloring or unusual ingredients. Just raspberries, sugar and water.
Making homemade simple syrup from scratch is one of the easiest ways to enjoy sweet treats without processed ingredients or preservatives.
The best thing about it is that you can use most any fruit to make a simple syrup!
Raspberries are one of my favorite fruits to use because they are sweet yet also tangy and tart which makes it easy to use in many different ways.
Related: Check out my tea simple syrup - it's perfect on fresh fruit. you'll also love Mango Syrup, Strawberry Syrup, and Peach Syrup. Fruit syrups are so versatile and easy to make!
Jump to:
Why You'll Love This Recipe
You’ll only need 3 simple ingredients to make this syrup and one of them is plain water!
Ready in just 15 minutes.
Raspberries can be found any time of the year in most local grocery stores.
If you've been wondering how to make raspberry syrup, you'll be surprised just how quick and easy it is!
It's a budget-friendly Copycat Starbucks Raspberry Syrup.
If you can’t find fresh raspberries, you can use frozen which are easy to find and budget-friendly.
You can place it in a beautiful sealed glass bottle to give as a gift. It's a wonderful edible Christmas gift.
Use it to create your own homemade cocktails (try it in this Raspberry Collins) or coffee drinks right at home.
It gives a beautiful color to whatever you put it on.
Use any leftover pulp or seeds to make a delicious fruit compote with no waste! Or check out my Raspberry Compote.
Ingredients & Tools
Raspberries - This is the main ingredient that gives off all the fresh fruit flavor. You can use fresh raspberries or frozen and thawed.
Sugar - White sugar is essential in making a syrup because it balances out the natural flavors of whatever fruit you use and gives a slight thickness.
Water - Water will turn the pulp and sugar into a syrup by thinning out the ingredients.
The tools you will need are a pot, stove and sieve.
Step By Step Tutorial
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Add all ingredients to a small sauce pot.
Stir it together and bring to the boil.
Reduce the heat and simmer for 10 minutes, until the raspberries break down completely.
Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Careful, hot sugar can burn!
Press the raspberries into the strainer to extract as much raspberry syrup as possible.
Tip: Save the raspberry pulp and enjoy it as a jam or on oatmeal or yogurt.
Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
Tips
- If you’re using frozen raspberries, make sure they are thawed in the fridge overnight before adding to the pot.
- Let the mixture cool slightly before straining and be careful if it splashes - it will be hot!
- The mixture may need to be strained twice if you would like the syrup to be very clear.
- Save the pulp and seeds to make an easy fruit compote or jam.
- Make sure the jar or bottle is sterilised before adding simple syrup. You can run it though a dishwasher if you're using it soon, or sterilise the bottle for gift-giving or long-term storage.
Serving Suggestions
This is a very versatile raspberry syrup recipe. There are so many ways to use it!
Try it on pancakes (or serve with a charcuterie-style Pancake Board).
Drizzle onto Blackberry Pancakes, Almond Milk Pancakes or Vegan Waffles.
Use it on top of your favorite oatmeal recipe.
Add some to these Blueberry Yogurt Popsicles.
Add a splash into this Cucumber Collins cocktail to add refreshing sweet flavor.
Drizzle it on these fun Pancake Skewers.
Add a little to a bowl of yogurt with fresh fruit.
Keep a bottle of this raspberry syrup for drinks for a party.
Variations
Infuse with some fresh mint, basil or rosemary.
Add a squeeze of fresh lemon or orange juice or lime for a bright citrus flavor.
Add a teaspoon of vanilla extract for a vanilla raspberry syrup.
Use a mixed berry blend for a berry simple syrup.
For a warming flavor, add a pinch of cinnamon.
Storage
Storing: This raspberry syrup can be stored in a sanitized glass jar or bottle and stored in the fridge for up to 2 weeks.
Freezing: Freezing infused syrup is not recommended as the thawing process may change the flavor of the fresh raspberry. It’s best to use it entirely within 2 weeks.
FAQs
Is simple syrup the same as liquid sugar? No, it’s not. Liquid sugar is a pure form of melted sugar as simple syrup contains water to thin the sugar out and allow for other infusions to be added to help all the flavors balance.
Why does raspberry syrup need to be refrigerated? When using fresh fruit in an infusion, it still has a shelf life. The fridge is able to slow down the ripening of the fruit in the syrup making it last for two weeks.
Can I buy raspberry syrup? Yes you can, but it will not taste the same. Fresh raspberries have a much better taste than synthetic raspberry flavor that may also contain preservatives and processed ingredients. Making it from scratch is always best!
Raspberry Recipes
I hope you love this raspberry simple syrup as much as we do! Be sure to use up any leftover seasonal raspberries, so try these recipes.
Pistachio Blondies with Raspberry Swirl
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
Check out the Veggie Desserts + Cakes cookbook on Amazon
📖 Recipe
Raspberry Syrup
Ingredients
- 1 ½ cups 190g raspberries (fresh or frozen)
- 1 cup 200g white granulated sugar
- ¾ cup 180ml water
Instructions
- Add all ingredients to a pot.
- Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the raspberries break down. Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the raspberries into the strainer to extract as much raspberry syrup as possible.
- Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
Video
Notes
- If you’re using frozen raspberries, make sure they are thawed in the fridge overnight before adding to the pot.
- Let the mixture cool slightly before straining and be careful if it splashes - it will be hot!
- The mixture may need to be strained twice if you would like the syrup to be very clear.
- Save the pulp and seeds to make an easy fruit compote or jam.
- Make sure the jar or bottle is sterilised before adding simple syrup. You can run it though a dishwasher if you're using it soon, or sterilise the bottle for gift-giving.
- Try it on pancakes (or serve with a charcuterie-style Pancake Board).
- Drizzle onto Blackberry Pancakes, Almond Milk Pancakes or Vegan Waffles.
- Use it on top of your favorite oatmeal recipe.
- Add a splash into this Cucumber Collins cocktail to add a refreshing sweet flavor.
- Add a little to a bowl of yogurt with fresh fruit.
- Keep a bottle of this raspberry syrup for drinks for a party.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Jenn
Forget the pancakes, I'd eat this off the end of a spoon! It is so full of flavor but not overly sweet - it's a big hit in our house. On ice cream...Mmmmm!
Elizabeth
Ohhhhh this is fantastic! I love it in cocktails, but really want to try it on pancakes now!
Angela
So many great uses for this fresh and bright raspberry syrup. Yum!
Dannii
A delicious pancake topping, and so easy to make too!
Lima Ekram
I love your ideas for variations! Mint sounds wonderful!! Super recipe!