Making homemade simple syrup with fruit is a delicious way to add flavor and sweetness to homemade cocktails, lemonade, tea, and more! Not only that, but it’s so simple to make and is ready in just about 10 minutes.
You’ll love how easy it is to make and having it on hand means you can whip up a raspberry long island iced tea on a hot summer afternoon, and turn unsweetened iced tea into a deliciously sweet raspberry iced tea, or jazz up a can of club soda.
There are so many ways to enjoy raspberry simple syrup, so let’s make it!
What is Simple Syrup?
Simple syrup is a liquid sweetener, generally made for use in beverages. It’s typically a 1:1 ratio of water to sugar that is simmered until dissolved into a syrup. The ratio can be changed to make a thicker syrup that would be more like maple syrup or corn syrup consistency for things like pancakes and drizzling.
The 1:1 ratio for simple syrup is perfect for adding to iced or hot beverages because it disperses the sweetness throughout the drink without any gritty texture that you might get if you were to just stir in sugar.
Raspberry Syrup Ingredients
You’ll need just two simple ingredients for this syrup: raspberries and granulated sugar. Of course, you’ll need water too…but are we really counting that as an ingredient?
- Raspberries: you can use fresh or frozen raspberries for this recipe, but I love the brightness that comes from fresh berries. They are also naturally sweeter than frozen, so keep that in mind if you do make the syrup with frozen berries.
- Sugar: granulated sugar is what we’re using for this syrup.
- Water: plain ol’ water is all you’ll need; use filtered water if you have it.
Use those berries that are on their last leg – those ones that aren’t moldy, but might be a little too mushy to eat. Turning them into syrup is an excellent way to reduce food waste!
How to Make It!
Ok, the process for making homemade raspberry syrup is seriously so easy. There are just going to be a few key tips to follow. As always, please see the full recipe card below.
- First, clean the raspberries. I like to give berries a good soak in either a salt or vinegar bath, then a good rinse, before enjoying. Because we are simmering the berries in the syrup, it’s essential that they’re nice and clean!
- Combine sugar, water, and raspberries in a medium saucepan.
- Bring to a simmer for 5-7 minutes until the color has transferred to the syrup and the berries are pale and disintegrated; stir occasionally.
- Strain the syrup through a fine-mesh sieve. Don’t get any fruit bits in the syrup or it will begin to ferment when stored. Use a spoon to move the berries around and release the extra liquid (like we do in Chambord sorbet).
- Let cool slightly and enjoy immediately or store it. Place leftover syrup in an airtight container in the fridge.
To brighten up the syrup and bring out the berry flavor, consider adding a squeeze of fresh lemon juice. This helps if the syrup tastes a little flat, depending on how the berries were.
Ways to Use Raspberry Syrup
While you’ll want to just enjoy it by the spoonful, there are so many ways to enjoy this raspberry syrup – and it’s not just for drinks either (although that’s honestly my favorite!).
- Raspberry Long Island Iced Teas are always a solid choice.
- Use it in a simple cocktail of a clear spirit and some club soda.
- Add it to strawberry sangria.
- Pour it into a glass of lemonade or iced tea.
- Make it a 2:1 ratio of sugar and water for a thicker syrup to top pancakes or waffles.
- Use it as a glaze on top of fruit tarts or over a slice of cheesecake.
- Drizzle it on ice cream!
- Add to club soda for a raspberry soda.
Common Recipe Questions
- How much does this make? This recipe makes around 3/4 cups of syrup. If you use about 2 tablespoons per beverage, it makes 6 servings. If you use 1 tablespoon per beverage, you’ll get about 12 servings.
- Can I double this recipe? Absolutely! I tend to make the raspberry syrup in a smaller batch than strawberry syrup just given the size (and price) of fresh raspberry containers. However, easily double it if you have the berries, or use frozen berries.
- Do I have to store this in the refrigerator? Yes, it will last much longer and fresh fruit syrup should not be left at room temperature.
- How long will this last? This syrup will generally last about 2 weeks when stored properly in an airtight container in the fridge, without any contamination.
- Can I freeze the syrup? Yes! This is perfect for when you know you won’t use it all before it goes bad. I recommend freezing it in Souper Cubes for perfectly portioned amounts; otherwise, a silicone ice cube tray is great for easy removal. It will be slightly sticky still after freezing.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Raspberry Simple Syrup
- Clean the raspberries well (if using fresh) in a bath of salt water or vinegar. Rinse well.
- In a small saucepan, combine sugar, water, and raspberries. Heat over medium-high heat until simmering, stirring occasionally. Simmer for 5-7 minutes until the berries have disintegrated into seeds.
- Remove from heat and strain out the berries and seeds through a fine-mesh sieve. Use a spoon to stir the mixture to release the syrup as needed, being careful to not let any seeds or fruit bits into the syrup. Discard the seeds.
- Optional: stir in a squeeze of fresh lemon juice to bring out the berry flavor if it's tasting flat; it's not about adding lemon flavor but rather enhancing the raspberry notes.
- Let cool as needed and use immediately or store in an airtight container in the fridge for up to 2 weeks.
- Serving Size: this recipe makes approximately 3/4 cups of syrup. Feel free to double it if needed.
- Frozen Berries: use frozen raspberries in place of fresh; they tend to be less sweet so be sure to taste test and add more sugar if you need to.