This Raspberry Simple Syrup has an incredible sweet raspberry flavor to bring your favorite cocktails, cold drinks, and desserts to the next level. Make this syrup in under 20 minutes with only 4 ingredients!
Note: This recipe was originally published in March 2021, but has been improved and re-photographed. We hope you enjoy the new look!
Replace classic simple syrup with fresh raspberry flavor for a delicious fruity twist to your iced tea, your favorite dessert, or mix up some raspberry cocktails. You will love the delicate sweetness that this fresh raspberry syrup creates.
Put extra or frozen raspberries to good use and infuse some lovely fruit flavors into your favorite drinks and desserts. This versatile treat is so much yummier than store-bought syrup and is the perfect way to elevate your favorite recipes.
You may also like this lavender simple syrup, this strawberry cheesecake topping, or this cranberry simple syrup!
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❤️Why we love this recipe
- Made with 4 simple ingredients. We love a simple recipe, and you only need 4 simple ingredients to bring it together if you include the water needed. You probably already have most of the ingredients on hand or can find them at any grocery store.
- Quick and easy recipe. Got 20 minutes? Then you can make this easy raspberry syrup recipe on the stovetop!
- Suits multiple diet types. This recipe is naturally vegan and gluten-free. It can also be made sugar-free with one simple swap!
- Use up leftover raspberries. A great way to use up excess raspberries and turn them into something truly special!
- Healthier than store-bought. Making your own fresh fruit syrup is healthier than buying it at the store, as many store-bought versions have added dyes, artificial flavors, and preservatives.
- Customizable. You can add more or less sugar according to your preferences.
🍋Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Sugar - White sugar, powdered sugar, or unrefined cane sugar can be used.
- Fresh raspberries - We usually have fresh berries on hand, but frozen berries can also be used. If using frozen, you may not need as much added water.
- Water
- Lemon juice - Optional, but balances out the sweetness and helps the raspberry syrup keep fresh for longer.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Using frozen fruit. If using frozen fruit, do not thaw the berries. Add a few tablespoons less water to the mixture to start, as the berries will release water as they warm up.
- Thicker syrup. You can add more sugar to taste for a thicker syrup, or let the mixture simmer and evaporate for longer.
- Sugar free. To make this recipe sugar free (as we often do!) you can use 1 & ⅓ cups of allulose sweetener (affiliate link) for every 1 cup of cane sugar. Allulose is slightly less sweet than sugar, so you will need to add a bit more. Treat it the same as regular sugar! Allulose is our preferred sugar substitute for syrup applications since it won't crystallize when refrigerated.
- Other sweeteners. Instead of granulated sugar, you can use honey, maple syrup, agave nectar, or any other sweetener of your choice.
- Add more flavor. You can add other flavorings such as vanilla extract, a pinch of cinnamon, ginger, cardamom, lavender, lemon zest, orange extract, or even herbs of your choice to add a different flavor profile to this simple syrup.
🔪Prep work
- If using fresh raspberries, wash them.
- Juice the lemon.
- Measure out all remaining ingredients.
📋Instructions
Add raspberries and sugar to a small saucepan (Image 1), followed by the water. (Image 2)
Over medium-high heat on the stovetop, stir until the sugar dissolves, and bring the mixture to a boil. Once boiling, immediately reduce the heat to a simmer for 10 minutes, stirring gently occasionally. Then, remove from the heat. (Image 3)
Strain the mixture through a fine mesh sieve into a clean mixing bowl. (Image 4)
✨Pro tip: For best results, do not press on the berries through the sieve, or else your syrup will become cloudy. (We know, it's tempting!)
Add in the fresh lemon juice, and stir. (Image 5)
Allow to cool completely, then transfer to a sterilized glass jar like a mason jar or other airtight container. Allow it to cool completely before adding it to cold drinks. Enjoy!
✨Tips & tricks
- Stir gently. We don't recommend mashing the berries up a lot, this just makes your simple syrup cloudy and full of sediment from the berries.
- Don't press the leftover liquid through the metal sieve. As stated above, your simple syrup will just become cloudy. We know it's tempting to get the maximum amount of liquid from the seeds and berries, but we recommend just allowing the sieve to drip over the bowl for a while to get all of the simple syrup.
- Sweeten to taste. If making this recipe for the first time, we recommend starting with a smaller amount of sugar and adding more to taste.
- Don't skip the lemon juice! This adds more flavor and dimension to the syrup. It also helps preserve it a bit longer in the fridge.
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💭Frequently Asked Questions
Store leftovers in an airtight container in the fridge. They will keep for at least two weeks, probably longer. If the color begins to change, or you notice any mold growth or an off smell, be sure to toss it.
To freeze, allow the homemade raspberry syrup to cool completely at room temperature before transferring to a freezer-safe container. This will prevent any crystallization from forming.
This will keep in the freezer for up to 1 year. Thaw in the fridge overnight or at room temperature on the counter for an hour or so.
How To Use This Simple Syrup
Not sure how to use this homemade raspberry syrup? Here are a few suggestions!
- Make homemade sodas with sparkling water or an Italian soda.
- Serve over vanilla ice cream or an ice cream sundae.
- Drizzle over cheesecake.
- Place it between cake layers to keep them moist. This works well for all different cake flavors, including chocolate cake.
- Add to lemonade or iced tea.
- Add to cocktails, like this raspberry mule.
More Recipes To Consider
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📖 Recipe
Raspberry Simple Syrup
Equipment
- small saucepan
Ingredients
- 6 ounces fresh raspberries (1 pint)
- ¾ cup water
- 1 cup sugar
- 1 tablespoon lemon juice, fresh (optional but recommended!)
Instructions
- Over medium-high heat in a small saucepan, add water, raspberries, and sugar.
- Stir until the sugar dissolves, and bring the mixture to a boil. Once boiling, immediately reduce the heat to a simmer for 10 minutes, stirring gently occasionally. After 10 minutes, remove from the heat.
- Strain the mixture through a fine mesh sieve into a clean mixing bowl. Add in lemon juice, and stir to combine.
- Allow to cool completely, then transfer to a sterilized glass jar like a mason jar or other airtight container. Allow it to cool completely before adding it to cold drinks. Enjoy!
- Store leftovers in an airtight container in the fridge. They will keep for at least two weeks, probably longer. If the color begins to change, or you notice any mold growth or an off smell, be sure to toss it.
Notes
- For best results, do not press on the raspberries when straining, or the simple syrup will become cloudy.
- To freeze, allow the homemade raspberry syrup to cool completely at room temperature before transferring it to a freezer-safe container. This will prevent any crystallization from forming. This will keep in the freezer for up to 1 year. Thaw in the fridge overnight or at room temperature on the counter for an hour or so.
- Sweeten to taste. If making this recipe for the first time, we recommend starting with a smaller amount of sugar and adding more to taste.
- Don't skip the lemon juice! This adds more flavor and dimension to the syrup. It also helps preserve it a bit longer in the fridge.
- Sugar free. To make this recipe sugar free (as we often do!) you can use 1 & ⅓ cups of allulose sweetener (affiliate link) for every 1 cup of cane sugar. Allulose is slightly less sweet than sugar, so you will need to add a bit more. Treat it the same as regular sugar! Allulose is our preferred sugar substitute for syrup applications since it won't crystallize when refrigerated.
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