Ready to make the most of those juicy raspberries you've got? This quick 3-ingredient homemade Raspberry Syrup recipe is the easiest way to elevate desserts, yogurt bowls, pancakes, and more with very little effort!
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Whether you want to use this thick raspberry syrup as the perfect topping for vanilla ice cream, this brioche french toast casserole, or sourdough french toast, this fresh fruit syrup is a great way to elevate anything that needs an extra sweet touch!
Looking for more delicious raspberry ideas? Try this raspberry simple syrup recipe which is great for cocktails, like this raspberry mojito and this raspberry martini recipe. This raspberry compote is another perfect topping for your sweet dishes!
You may also like our blueberry simple syrup recipe, or this strawberry topping for cheesecake!
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❤️Why we love this recipe
- Simplicity. With only three simple ingredients, this recipe is straightforward and has easy steps to make this sweet syrup at home!
- Versatility. Fresh raspberry syrup is an excellent topping for many dishes. Use it on pancakes, waffles, and ice cream sundaes to add a fresh fruit flavor!
- Beautiful color. This recipe creates a beautiful red hue that is a visual delight when adding it to your favorite dishes!
- Seasonal delight. This fruit syrup is a great alternative to regular maple syrup and one of our favorite ways to use tasty, fresh raspberries in the summertime.
Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
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.
- Vanilla twist. Add vanilla bean or vanilla extract at the end of cooking for a comforting, warm, and sweet twist.
- Citrus flavor. Incorporate lemon or orange zest, or a bit of lemon or orange juice for a bit of citrusy freshness.
- Fruit syrups. This recipe works for blueberries, blackberries, strawberries, or any mix of berries you like. Swap raspberries for any of these.
- Herbs. Infuse the syrup with mint or basil for an herbaceous and aromatic syrup.
- Sugar free. Swap the white sugar for allulose sweetener (affiliate link) that won't crystallize in the fridge or use any other sugar substitute of your choice. Please note that allulose is slightly less sweet than sugar, so you will need to use about ⅓ more. For example, if a recipe calls for 1 cup of white sugar, you will need 1 and ⅓ cups of allulose for the same level of sweetness.
🔪Prep work
- Measure out all of your ingredients using a food scale.
- Have a candy thermometer ready.
- Wash raspberries.
📋Instructions
Add raspberries and water to a medium saucepan over medium heat. (Image 1)
Bring to a boil, then immediately reduce to a simmer for 15 minutes. Use a wooden spoon or rubber spatula to stir occasionally to avoid burning on the bottom. (Image 2)
Strain the raspberry pulp through a fine-mesh strainer into a large bowl, and don't press down on the berries, or else the syrup will become cloudy. (Image 3)
Add the raspberry liquid mixture back to the saucepan with the white sugar over medium-low heat. Stir to dissolve the sugar. (Image 4)
✨Pro Tip: Use a candy thermometer to monitor the heat of the raspberry mixture! If it becomes too hot, it will harden too much when it cools and become inedible. Remove at the right time and you'll have the perfect consistency!
Simmer your syrup for 10 minutes. Using a candy thermometer in the middle of the saucepot, monitor the temperature.
Keep stirring occasionally to avoid burning. Once it reaches between 223-230°F, turn off the heat and let your syrup cool down for about 2 minutes. (Image 5)
Top onto your favorite dishes like french toast, or vanilla ice cream! Enjoy!
✨Tips & tricks
- Be safe! Exercise caution with this recipe, as boiling sugar is hot and dangerous. Use a long thermometer and keep kids and pets away while cooking. Don't serve hot syrup, serve warm.
- Use a candy thermometer to monitor the temperature. If the mixture gets too hot, the syrup will become too thick and solid to eat when it cools. Make sure to remove the saucepan from the heat once it reaches between 223 and 230°F.
- Stir constantly. Stirring the mixture occasionally will prevent burning on the bottom of the pan, along with an even consistency throughout the syrup.
- Use fresh berries. While you can use frozen raspberries, a fresh batch will give you the best-flavored syrup.
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💭Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 3 weeks. To freeze, allow it to cool completely, transfer to a freezer-safe container, and store for up to 6 months. Thaw overnight in the fridge.
Yes. While fresh berries will give you better flavor, this easy recipe still works great with frozen berries.
What are some dishes or drinks you can use this on?
There are a lot of different ways to use this! Top French toast, spread between cake layers, and top it on anything you would use regular maple syrup on!
More Uses For This Raspberry Syrup
As mentioned, this recipe has so many uses! If you want to get the creativity going, here are a few ideas.
- Try adding it to spooky Halloween desserts like this black velvet cake or these black velvet cupcakes between cake layers or stuffed inside of the cupcakes for a "bloody" look!
- Drizzle it over top of a slice of cheesecake.
- Enjoy with pancakes and French toast.
More Raspberry Recipes To Consider
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📖 Recipe
Raspberry Syrup
Equipment
- Saucepan
- rubber spatula or whisk
Ingredients
- 12 ounces raspberries
- 12 ounces water
- 2 cups white sugar
Instructions
- Add 12 ounces of raspberries and 12 ounces of water to a saucepan over medium heat. Bring to a boil, then immediately reduce to a simmer for 15 minutes.
- Strain thru a fine mesh sieve into a large bowl, and don't press down on the berries, or else the syrup will become cloudy.
- Add the mixture back to the saucepan with 400 grams of sugar over medium-low heat. Stir to dissolve the sugar.
- Using a candy thermometer in the middle of the saucepot, monitor the temperature. Once it reaches between 223-230°F, turn off the heat and let your syrup cool down for about 2 minutes.
- The syrup is best served warm, making it great for pancakes, French toast, cheesecake, ice cream and more! Store leftovers in an airtight container in the fridge for up to 3 weeks.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Be safe! Exercise caution with this recipe, as boiling sugar is hot and dangerous. Use a long thermometer and keep kids and pets away while cooking. Don't serve hot syrup, serve warm.
- Use a candy thermometer to monitor the temperature. If the mixture gets too hot, the syrup will become too thick and solid to eat when it cools. Make sure to remove the saucepan from the heat once it reaches between 223 and 230°F.
- Stir constantly. Stirring the mixture occasionally will prevent burning on the bottom of the pan, along with an even consistency throughout the syrup.
- Use fresh berries. While you can use frozen raspberries, a fresh batch will give you the best-flavored syrup.
- To freeze, allow the syrup to cool completely, transfer to a freezer-safe container, and store for up to 6 months. Thaw overnight in the fridge.
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