Raspberry Syrup Recipe

4.34 from 33 votes

Homemade raspberry syrup is an easy, all-natural recipe with fresh berry flavor that’s perfect for drinks, breakfast favorites, and desserts.

Course Breakfast, Dessert, Drink

Cuisine American

Keyword raspberry syrup

Prep Time 10

Cook Time 35

Cooling Time 30

Total Time 1 15

Servings cup

Calories 73kcal

Author Aubrey

Combine 3 cups raspberries and ½ cup water in a medium saucepan. Bring to a boil over high heat. Then reduce the heat to medium and cook for 15-20 minutes, stirring occasionally. Add ½ cup water to the pot, bring to a boil for a couple of minutes, then remove from the heat.
Strain the mixture through a fine mesh sieve into a clean bowl. Use a rubber spatula to press as much pulp through the strainer as possible. Discard any solids. You should have about ¾ cup of raspberry juice at this point.
Rinse out any solids remaining in the saucepan. Then add the strained raspberry juice and 1/2 cup granulated sugar back to the pot. Bring to a boil over medium heat. Reduce the heat to low and cook for 5-10 minutes. Simmer until the syrup looks glossy and slightly thickened, but still pourable.
Remove from the heat. Stir in 1 teaspoon vanilla extract. Allow the syrup to cool to room temp, it will thicken more as it cools down.

Press the pulp gently when straining for a smoother, clearer syrup.
The syrup thickens as it cools. Simmer longer for a thicker syrup, or add a little water to thin it for drinks.
Store for 2-6 weeks in an airtight container in the back of the fridge.
Freeze cooled syrup in an airtight container or ice cube trays for easy, small portions.