Homemade Raspberry Syrup

Homemade Raspberry Syrup #recipe #drinks

Beverage recipes sometimes call for “raspberry syrup,” a bright red, sugary syrup that gives a raspberry flavor and color to drinks. Why buy the bottled stuff when it’s so easy to make your own? Raspberries are in season right now, which means you’ll have all kinds of beautiful berries to choose from at the market. Plus, you’ll have the added benefit of knowing what went into your syrup– just three ingredients, all natural, nothing artificial. Homemade raspberry syrup can be added to beverages and cocktails to give them a strong, sweet raspberry flavor. Try flavoring lemonade with it to make raspberry lemonade or seltzer to make a raspberry Italian soda. It makes a lovely addition to cocktails and mocktails. Reduce it to a thicker consistency, and you can drizzle it on pancakes or waffles as an alternative to maple syrup. Yum!

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Mesh Strainer

Glass Bottle

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Homemade Raspberry Syrup

Ingredients

  • 2 lbs. raspberries
  • 1 quart (4 cups) water
  • 2 cups sugar

You will also need

  • Fine mesh strainer, two medium saucepans
Cook Time: 25 Minutes
Total Time: 40 Minutes
Servings: 3 1/2 cups raspberry simple syrup
Kosher Key: Pareve
  • Rinse the raspberries clean.
  • Homemade Raspberry Syrup #recipePlace the raspberries in a medium saucepan.
  • Homemade Raspberry Syrup #recipeCover with water and bring to a boil. Reduce to a medium simmer and let the raspberries cook for about 20 minutes. Skim any foam that rises to the top.
  • Homemade Raspberry Syrup #recipeAfter about 20 minutes, the raspberries will have lost most of their color and the water should be deep pink/red in color. Remove from heat. Strain the raspberry liquid through a fine mesh strainer into another clean pot, separating the solid berries from the liquid. DO NOT press down on the solids to extract more juice; it's tempting, but doing this will make your raspberry syrup cloudy.
  • Homemade Raspberry Syrup #recipeOnce the raspberry liquid has been strained, discard the solid berries. Add 2 cups of sugar to the raspberry liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top.
  • Remove from heat and allow to cool completely. Pour into a glass container, seal, and refrigerate. The syrup should last for several weeks.
  • Note: if you prefer a thicker syrup for use on pancakes or waffles, you can simmer it for several minutes longer till the liquid reduces and thickens more. The consistency as written is perfect for mixing into beverages.
  • Homemade Raspberry Syrup #recipe
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Category: Beverages, Condiments, Gluten Free, In the Kitchen, Nut Free, Pareve, Passover, Passover - Ashkenazi, Passover - Gluten Free Ashkenazi, Passover - Gluten Free Sephardic, Passover - Sephardic, Passover - Vegan Ashkenazi, Passover - Vegan Sephardic, Passover - Vegetarian Ashkenazi, Passover - Vegetarian Sephardic, Recipes, Sauces, Slide Show, Vegan

Comments (8)Post a Comment

  1. Kelly says:

    I love your blog! Thank you for all the wonderful recipes and tips. I was wondering if you have ever canned this syrup? I would love to make enough for gifts for the coming year. My first grandchild is due at the end of December so I am already working on family gifts. I know my daughter will need me, so I need to be ready a little early this year:) Thanks so much Tori!

    • Tori Avey says:

      I have never canned this syrup Kelly, but I have a feeling it will work great as long as you use sterile canning procedures. Make sure you boil the finished syrup for a full 5 minutes before canning. You should also add 2 tbsp of lemon juice at the end of cooking to increase the acidity a bit. Mazel tov on your new grandchild!!

  2. Sebastian says:

    Well, this is very easy! Would you/do you recommend using this to make a sort of Kir? I don’t want to run around looking for creme de cassis since I am sure I will only use it once. Your thoughts! ;)

    • Tori Avey says:

      Hi Sebastian! Correct me if I’m wrong, but I believe a Kir is a cocktail made from creme de cassis and white wine. You can certainly make a cocktail using the raspberry syrup and white wine, although I’m not sure how similar it would be to a Kir, given the creme de cassis is a liqueur and contains alcohol.

  3. Sebastian says:

    Hey Tori, I have seen people in France pour raspberry syrup — like Torani syrups — into chilled white wine. I wanted to try something non-alcoholic in case one of my guests wanted to add it to lemonade or Pellegrino. Alas, my local green market was out of raspberries so…I ended up buying creme de cassis anyway but will try this when I next see the berries.

  4. Liza says:

    I am a big Raspberry syrup lover and I love to drizzle it over almost everything and making a syrup at home is a really good idea.

  5. Emma says:

    Hey I was wonder where you got those bottles they are adorable!!!

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