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raspberry simple syrup
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5 from 1 vote

Raspberry Simple Syrup

Elevate your cocktails and desserts with this easy-to-make Raspberry Simple Syrup! Made with fresh raspberries, lemon juice, and sugar, it's versatile, customizable, and is ready in 20 minutes or less! 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Condiment
Cuisine: American
Servings: 12 servings
Calories: 72kcal
Author: Briana

Equipment

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.

Nutrition

Calories: 72kcal | Carbohydrates: 18g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 23mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.1mg