Raspberry Syrup

This easy raspberry syrup recipe is full of berry flavor! It works on just about anything, from cocktails to pancakes to desserts.

Here’s a tasty kitchen trick you need to add to your arsenal: Raspberry Syrup! This easy recipe takes just a few minutes to make and is bursting with berry flavor. Try a little sip and you’ll be surprised at the magic made with just 2 ingredients! The best part is that this syrup works for literally anything: cocktails, pancakes, waffles, and even flourless chocolate cake. Here’s what to know about this killer all-purpose syrup!

Two ingredients for raspberry syrup

This raspberry syrup takes only 2 ingredients! What we love about it is that only requires 1/2 cup of fresh raspberries, since these berries are typically pretty pricey. It’s actually perfect for raspberries that are about to go bad (hello, food waste solutions!). We first made it for the classic Clover Club cocktail, then realized that it works for pancakes and waffles as well. A little goes a long way! Here’s what you’ll need for this raspberry syrup:

• Raspberries
• Granulated sugar

Oh and water! But that doesn’t really count as an ingredient, does it? Here are a few notes on the process…

Use fresh or frozen raspberries…or berries past their prime

You can use fresh or frozen berries for this raspberry syrup! Keep in mind that fresh is best here. Why? Fresh berries tend to be a little sweeter and fruiter than frozen berries, which can be more tart. But you’re balancing them with lots of sugar, so frozen works too!

As we noted above, raspberry syrup is great for berries that are almost past their prime. Because the berries are already starting to break down, they’re just right for a syrup where you’ll break them down even further. Just make sure to sort through and make sure there are no moldy berries! Raspberries tend to mold easily.

How to make raspberry syrup in 10 minutes

This raspberry syrup has just a few easy steps. Here’s the basic outline of the recipe (or jump to the recipe below):

• Heat the water & sugar over medium heat in a saucepan until it dissolves.
• Add the berries and cook 5 minutes, until the raspberries fully break down. Watch the heat to make sure it doesn’t bubble over.
• Pass the sauce through a fine mesh strainer. Use a spatula to force the sauce through the strainer until you have a clear liquid and all the seeds are strained out.

Ways to use raspberry syrup

This syrup is endlessly versatile! It’s perfect for cocktails, but it’s just as good on pancakes. That’s an all purpose raspberry syrup for you! Raspberry compote and raspberry sauce are chunky and only works on cakes, but since the syrup is strained it’s much more versatile. Here are the top ways to use it:

• Cocktails: Try the classic Clover Club or a Raspberry Martini!
• Chocolate Cake: A little drizzle on Flourless Chocolate Cake is heavenly. Also try on Chocolate Zucchini Cake.
• Cheesecake: Make this Crustless Cheesecake with raspberries.
• Vanilla Ice Cream: It’s an instant dessert over a high quality vanilla.
• Yogurt: Add a drizzle to Greek yogurt with toasted pecans.
• Pancakes: Drizzle over Greek Yogurt Pancakes, Banana Oatmeal Pancakes or Go-To Vegan Pancakes.
• Waffles: Try it on Fluffy Gluten Free Waffles or Vegan Waffles.

This raspberry syrup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Easy Raspberry Syrup

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(5 votes, average: 5.00 out of 5)

5 from 5 reviews

• Author: Sonja Overhiser
• Prep Time: 3 minutes
• Cook Time: 7 minutes
• Total Time: 10 minutes
• Yield: About 1 cup 1x
• Diet: Vegan

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Description

This easy raspberry syrup recipe is full of berry flavor! It works on just about anything, from cocktails to pancakes to desserts.

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Scale 1x2x3x

Ingredients

• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup fresh raspberries (or frozen, but fresh is preferred)

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Instructions

1. Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.
2. Add the raspberries and cook until the berries break down, about 5 to 6 minutes, turning the heat to low when it starts to boil. Break down the berries with a spatula as needed. Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds are strained out.
3. Allow to cool: the syrup will thicken more as it cools. Store refrigerated for up to 3 weeks.

• Category: Essentials
• Method: Boiled
• Cuisine: American

Keywords: Raspberry syrup

More raspberry recipes

Got berries? We love bright red raspberries: usually by the handful! But if you’re looking for more ways to use them, we’ve got recipes:

• Blend up a creamy and tangy Raspberry Smoothie
• Drizzle your salad with Raspberry Vinaigrette
• Try festive Raspberry Braided Bread Recipe

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