Raspberry Syrup

Homemade raspberry simple syrup made from raspberries, sugar and water.

Course Drinks

Cuisine American

Keyword raspberry syrup

Prep Time 2

Cook Time 13

Total Time 15

Servings

Calories 61kcal

Author Emma Chapman

Ingredients

1 ½ cups raspberries
⅔ cup granulated white sugar
⅔ cup water

Instructions

Rinse the raspberries and remove any leaves.
In a small to medium sized pot add the sugar and water. Whisk until the sugar fully dissolves.
Add the raspberries and bring to a boil.
Reduce the heat and continue to simmer for 10 minutes until the fruit is very soft. The berries will begin to break down. Remove from heat.
Allow the mixture to cool in the pot, this will steep the flavors further. Then pour the liquid through a fine mesh sieve into a glass measuring cup with spout. Use a large spoon to really press the liquid from the raspberry pieces.
Store the raspberry syrup in an airtight container in the refrigerator for up to two weeks. If you think you will need to store it for longer you can freeze the simple syrup in ice cubes to use as needed.

Notes

This makes approximately 3/4 cup of syrup.

I like fresh raspberries for this recipe but frozen works just as well. If using frozen thaw before using in this recipe.

Skim off any white foam that accumulates on top of the syrup before storing.

While I like to keep this simple you can add a little more flavor and dimension to this simple syrup recipe if you like. Add one or more of these during the cooking process: vanilla bean shell, vanilla extract, fresh herbs (basil, rosemary, mint, thyme), balsamic vinegar, citrus rind (orange, lemon or lime) or simply a big pinch of sea salt.

Swap some or all of the granulated white sugar for brown sugar to change up the flavor profile. Swap for demerara sugar to alter the texture of the syrup.

Nutrition