Raspberry Syrup

With just 3 simple ingredients, this homemade Raspberry Syrup recipe effortlessly takes your desserts, yogurt bowls, and pancakes to the next level!

Prep Time5

Cook Time25

Total Time30

Course: Condiment

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 86kcal

Author: Briana

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.

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.