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

Raspberry syrup
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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 ½ 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 raspberry cocktails like the classic Clover Club and Raspberry Martini, 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…

Raspberry syrup recipe

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.

Raspberry syrup

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:

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 raspberry recipes:

This raspberry syrup recipe is…

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

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Raspberry syrup

Easy Raspberry Syrup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

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

Description

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


Ingredients

Scale
  • 1 cup granulated sugar
  • ½ cup water
  • ½ cup fresh raspberries (or frozen, but fresh is preferred)

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
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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30 Comments

  1. Yir Gach says:

    We just take fresh organic raspberries (about 20), muddle them up and then using a small flexible spatula force the paste thru a small fine mesh strainer. Shake with fresh lime juice and dark rum.

    Makes an incredibly fresh daiquiri!

    We never use any sugar for drinking or eating. At most maple syrup.

  2. Natalia says:

    me encanto la receta!! una consulta sirve para rellenar bombones que van a estar un par de horas fuera de la heladera?? gracias!!

  3. Shannon Hutton says:

    Could I use the leftover simple syrup from the candied lemon peels?

    1. Alex Overhiser says:

      I’m not sure what you are referring to.

  4. Linda Bath says:

    Hi, the recipe looks great, but do you have any that would be more Keto friendly?






    1. Alex Overhiser says:

      We don’t have keto focused recipes, sorry!

  5. Susan Torres says:

    Fantastic receipe thank you






  6. Becky says:

    Love, love, love.
    We have made this with raspberries and blackberries.
    Love putting it in lemonade.






  7. many says:

    Can I use this recipe for a spritzer (Mixing with club soda) as a drink?

    1. Alex Overhiser says:

      Yes!

  8. tom says:

    It doesn’t get any easier than this. I have found a way to like raspberries. delicious! Great on crepes with Nutella or with bananas.






  9. Tmg says:

    This syrup is easy and tastes fantastic. Will add it to top off my peach and raspberry cobbler. Thank you!






  10. Keri says:

    Will this syrup be ok if I make ahead and freeze it?

    Thanks!

    1. Alex Overhiser says:

      Yes

  11. Doc White says:

    Do you have any tips for water bath canning you recipe?

    1. Alex Overhiser says:

      We are not experienced in canning, sorry!

  12. Melody Hudson says:

    Will the raspberry syrup freeze well as is or should I maybe reduce the water to about a quarter cup?

    1. Alex Overhiser says:

      I’m not sure, sorry!

  13. Ellen G Bernstein-Ellis says:

    Is there a way to make this a little lower in sugar? I don’t want to use artificial sweetener though. Could I reduce the sugar by 25%? Thank you for this recipe. I’m excited to try it with your nonalcoholic bubbly drinks!






    1. Alex Overhiser says:

      Yes, you could try that!

  14. Ashley T says:

    Would I be able to make a large batch for canning?

    1. Sonja Overhiser says:

      Yes, a large batch should work!

  15. Jaco says:

    Hi! This looks like a great recipe! Can i make the syrup a day ahead and how do i store it? Thank you!






    1. Alex Overhiser says:

      Yes! Store refrigerated for up to 3 weeks.

  16. Anne says:

    Hi
    I want to make the raspberry syrup
    With stevia. Do you think that would work?






    1. Alex Overhiser says:

      I don’t have any experience with stevia! I think it should work, but you’d need less stevia than sugar.

  17. mrs.dowler says:

    this was perfect, thank you so much! hubby asked for raspberry pancakes but all the recipes i saw online were non-traditional, using things like oatmeal (which he hates) and honey (which is fine i guess but not really what you think of when you think of pancakes. i decided to just make him his fav pancakes but with fresh raspberry syrup and fresh raspberries on top with the berries we got from our local farmer. its delicious, thank you.






    1. Alex Overhiser says:

      So glad you enjoyed it! The pancakes sound perfect.

  18. Kathy Scott says:

    Perfect. Thanks. Refused to pay $9 for raspberry syrup so tried this. Perfect in my coffee with white mocha creamer. Super easy and tasty.






  19. john says:

    that’s actually 3 ingredients. 5 stars anyways






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