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This raspberry syrup recipe is full of fresh berry flavor! This versatile sweetener is perfect for using in cocktails or drizzling on pancakes and desserts. I love this syrup in a martini—but also on waffles and chocolate cake!
Here’s a tasty kitchen trick you need to add to your arsenal: raspberry syrup! The magic happens when raspberries meet sugar and heat – in just a few minutes, it makes a gorgeous, ruby-red syrup bursting with berry flavor. I love that this recipe uses a small amount of raspberries, making it perfect for those expensive berries that are starting to get a little soft!
The best part is that this syrup works for literally anything. I love using it in cocktails, drizzling it over pancakes or waffles, and even using it to dress up desserts like vanilla ice cream or flourless chocolate cake. Here’s what to know about this versatile syrup!
The two ingredients in raspberry syrup
This raspberry syrup takes only 2 ingredients! What I 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!).
I first developed this recipe when Alex and I were experimenting with classic cocktails like the Clover Club and Raspberry Martini. But then I realized it was just as amazing drizzled over Greek yogurt pancakes or swirled into homemade ice cream. A little goes a long way! Here’s what you’ll need for this raspberry syrup (outside of water):
- Raspberries
- Granulated sugar
5-star reader review
“I just made this recipe for the raspberry syrup and I threw in 1 pint and it came out great! It made exactly 1 cup.” -Julia
Use fresh or frozen raspberries
You can use fresh or frozen berries for this raspberry syrup! Fresh is best here, because fresh berries tend to be a little sweeter and fruiter than frozen berries. But you’re balancing them with lots of sugar, so frozen works too.
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!
My step by step method
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 and 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. Raspberry compote and raspberry sauce are chunky, but since the syrup is strained it’s much more versatile. Here are my favorite applications:
- Cocktails and drinks: Try it in a Clover Club, raspberry martini, or even mixed with sparkling water for a sophisticated mocktail.
- Breakfast treats: Drizzle over cottage cheese pancakes, waffles, French toast, or yogurt parfaits with toasted nuts.
- Desserts: Transform vanilla ice cream, cheesecake, or flourless chocolate cake into something over-the-top.
- Coffee drinks: Add a splash to iced coffee or lattes for a fruity twist.
- Glazes: Brush over muffins or quick breads while they’re still warm.
- Fruit salads: Toss with fresh fruit for an elevated fruit salad
- Sparkling beverages: Mix with lemonade or club soda for a refreshing summer drink.
Dietary notes
This raspberry syrup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently asked questions
Stored in a sterilized airtight container in the refrigerator, raspberry syrup can last for up to 3 weeks.
You can experiment with other sweeteners like honey, maple syrup, or agave nectar. However, keep in mind that these alter the flavor and consistency of the syrup.
Yes, you can freeze raspberry syrup in ice cube trays or freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before using.
Easy Raspberry Syrup
This easy raspberry syrup recipe is full of fresh berry flavor! This versatile sweetener is perfect for using in cocktails or drizzling on pancakes and desserts. As two cocktail experts, we first developed this syrup for drinks: but we love it on just about anything!
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: About 1 cup 1x
- Category: Essentials
- Method: Boiled
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup granulated sugar
- ½ cup water
- ½ cup fresh raspberries (or frozen, but fresh is preferred)
Instructions
- Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.
- 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.
- Allow to cool: the syrup will thicken more as it cools. Store refrigerated for up to 3 weeks.
More berry recipes to try
If you love this raspberry syrup, you’ll definitely want to try my raspberry sorbet, raspberry iced tea, and raspberry smoothie. I also have recipes for strawberry syrup and blueberry syrup that use the same basic technique.
Hi!
This recipe seems very yummy and i can’t wait to try it!
Do you think this recipe would work for macaron filling? or would in not set properly?
Hi!
This recipe seems very yummy and i can’t wait to try it!
Do you think this recipe would work for macaron filling?
It’s not thick enough to set I don’t thick. Maybe if you reduced it down even more!
If you are using regular granulated suger, high chances are it was processed with bone char, so it will not be vegan. I did not learn this myself until recently when I was diagnosed with Alpha-gal and was looking for products to avoid. Processed granulated sugar was one to leave out of my diet. Certified vegan and organic sugars are not processed with bone char. I plan to try the recipe using allulose or stevia since those are the sweeteners I have on hand.
so good
I just made this recipe for the raspberry syrup and when I measured out a half a cup of raspberries I decided to just throw in the pint which is 6 oz (minus 3 or 4 I ate) and it came out great!
It made exactly 1 cup.
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.
me encanto la receta!! una consulta sirve para rellenar bombones que van a estar un par de horas fuera de la heladera?? gracias!!
Could I use the leftover simple syrup from the candied lemon peels?
I’m not sure what you are referring to.
Hi, the recipe looks great, but do you have any that would be more Keto friendly?
We don’t have keto focused recipes, sorry!
Fantastic receipe thank you
Love, love, love.
We have made this with raspberries and blackberries.
Love putting it in lemonade.
Can I use this recipe for a spritzer (Mixing with club soda) as a drink?
Yes!
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.
This syrup is easy and tastes fantastic. Will add it to top off my peach and raspberry cobbler. Thank you!
Will this syrup be ok if I make ahead and freeze it?
Thanks!
Yes
Do you have any tips for water bath canning you recipe?
We are not experienced in canning, sorry!
Will the raspberry syrup freeze well as is or should I maybe reduce the water to about a quarter cup?
I’m not sure, sorry!
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!
Yes, you could try that!
Would I be able to make a large batch for canning?
Yes, a large batch should work!
Hi! This looks like a great recipe! Can i make the syrup a day ahead and how do i store it? Thank you!
Yes! Store refrigerated for up to 3 weeks.
Hi
I want to make the raspberry syrup
With stevia. Do you think that would work?
I don’t have any experience with stevia! I think it should work, but you’d need less stevia than sugar.
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.
So glad you enjoyed it! The pancakes sound perfect.
Perfect. Thanks. Refused to pay $9 for raspberry syrup so tried this. Perfect in my coffee with white mocha creamer. Super easy and tasty.
that’s actually 3 ingredients. 5 stars anyways