This raspberry simple syrup is sweet, a little tart, and made with real raspberries. Ten minutes on the stove and suddenly everything tastes better - your iced coffee, your cocktails, your pancakes. It's that kind of syrup.
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Raspberries have a natural tartness that makes this syrup a little more interesting than your average simple syrup. It's not just sweet -- it's got some personality to it. And once you have a jar in the fridge, you'll keep thinking of things to put it in.
It also happens to be one of the easiest things you'll make all week. Three ingredients, one saucepan, about ten minutes. The hardest part is not eating the raspberries before they go in the pot.
We have a whole collection of homemade syrups if you want to keep going -- our strawberry simple syrup and gingerbread simple syrup are both favorites around here. And if you're looking for ways to use this raspberry syrup, our strawberry cocktail or mocktail works just as well with raspberry, and our lemon raspberry cheesecake bars are always worth making.
🌸 What's the deal with raspberries?
Raspberries have been around for a long time - like, really long. They've been found in prehistoric cave sites in Europe, which means humans have been eating them for thousands of years and honestly that tracks. They're also members of the rose family, just like strawberries, which explains a lot about why they smell so good. And like strawberries, they're not technically berries either - they're what botanists call aggregate fruits, made up of lots of tiny individual drupelets clustered together. Each little bump you see on a raspberry is its own separate fruit. Which is either fascinating or unsettling, depending on how you look at it.
🧾 Ingredients
- Raspberries
- Granulated sugar
- Water
⭐ Ingredient notes
- Raspberries - Fresh raspberries give you the brightest flavor, but frozen berries work great too. No need to thaw first, just toss them straight in.
- Sugar - Regular granulated sugar is all you need. It dissolves well and lets the raspberry flavor shine.
- Water - Tap water is fine. Nothing fancy needed.
See the recipe card below for full ingredients and measurements.
🔍 What to look for with raspberries
Look for berries that are deeply colored, plump, and dry. Fresh raspberries should hold their shape and not look mushy or wet - once they start leaking juice in the container, they're past their prime for eating but still perfectly fine for syrup. Actually, slightly overripe raspberries make great syrup since all that extra juice goes straight into the pot. Don't toss them - make syrup.
📐 About the sugar-to-water ratio
This recipe uses a 1:1 ratio of sugar to water, which is the standard for simple syrups. It gives you a syrup that's sweet but not cloying, and thin enough to stir easily into drinks. If you want a thicker, sweeter syrup - good for drizzling over desserts - you can go 2:1 sugar to water. Just keep in mind it won't last quite as long in the fridge and is harder to stir into cold drinks.
🌸 How to make raspberry simple syrup
Combine the raspberries, sugar, and water in a medium saucepan and give it a quick stir. Place over medium heat and bring to a gentle simmer.
The raspberries will start breaking down almost immediately and the whole thing will turn this gorgeous deep pink-red color.
Let it simmer for 5 minutes, stirring occasionally, until the raspberries have completely broken down and released all their juice.
Remove from heat and pour through a fine mesh sieve into a jar or bowl. Press lightly on the solids to get every last drop, then discard the pulp.
Let it cool completely before transferring to a sealed jar or bottle, then refrigerate and enjoy!
💫 Variations
- 🍋 Add some lemon - A small strip of lemon zest or a squeeze of fresh lemon juice added to the pot gives the syrup a bright, citrusy edge that works really well in cocktails and lemonade.
- 🌿 Herb it up - Add a few fresh mint or basil leaves while it simmers, then strain them out with the raspberries. Raspberry mint syrup is especially good in cocktails and sparkling water.
- 🍑 Add some peach - Toss in a few slices of fresh peach while it simmers for a raspberry peach syrup that's great over ice cream or in a summer cocktail.
- 🍯 Swap the sugar for honey - Use the same amount of honey instead of sugar for a more floral type of sweetness.
- 🌶️ Make it spicy - Add a few slices of fresh jalapeño while it simmers for a raspberry jalapeño syrup that's surprisingly great in cocktails and margaritas.
🥤 Ways to use raspberry simple syrup
- ☕ Coffee and lattes - A splash in iced coffee or cold brew is really good. Stir it into a latte or mix it into cold foam for a little something extra.
- 🍹 Cocktails and mocktails - Raspberry daiquiris, margaritas, spritzers - it works in all of it. Try it in our strawberry cocktail or mocktail by swapping the strawberry syrup for raspberry.
- 🍋 Lemonade - Raspberry lemonade is one of the best things in the world and this syrup makes it a five-second project.
- 💧 Water - Stir a spoonful into still or sparkling water for a simple, lightly flavored drink. Add a squeeze of lemon and you're basically fancy.
- 🎂 For cake - Use it to soak cake layers before frosting for extra moisture and flavor. Really good with chocolate cake or vanilla.
- 🥞 Pancakes, waffles, and desserts - Warm it slightly and pour it over pancakes or waffles. Spoon it over vanilla ice cream or cheesecake. It's not picky and loves all desserts.
🧺 Storage
Store your syrup in a sealed jar or bottle in the refrigerator and it will keep for up to two weeks. A mason jar works perfectly, and if you want easy pouring, a squeeze bottle is the way to go.
👩🍳 Pro tips
- 🌸 The riper the raspberries, the better the syrup. This is a great use for berries that are just starting to get a little soft.
- 🥄 Store in a squeeze bottle for easy drizzling.
- 🔥 Warm slightly before using over pancakes, waffles, or ice cream.
- 🧊 Freeze it in ice cube trays for easy single-serving portions for cocktails or smoothies.
- 🍋 Add a squeeze of lemon juice at the end to brighten the flavor even more.
- 🌸 Don't skip straining it well - raspberries have a lot of seeds and you want a smooth syrup.
- 🧊 Want to always have raspberries on hand for this syrup? Freeze fresh ones yourself. Spread them in a single layer on a parchment-lined sheet pan, freeze until solid, then transfer to a zip-lock bag. They'll keep for up to a year.
❓ FAQ
Yes! Frozen raspberries work just as well as fresh. No need to thaw first, just add them straight to the pan.
Stored in a sealed jar in the refrigerator, it keeps for up to two weeks.
You can! Just know that the syrup will be a little thinner and won't last quite as long in the fridge.
Of course! Just double or triple the recipe and store it the same way.
Totally normal. It's just particles from the raspberries and won't affect the flavor at all. If you want it crystal clear, strain through a cheesecloth-lined sieve.
Yes! Use the same amount of honey in place of sugar. It gives the syrup a slightly different, more floral sweetness that works really well.
Simple syrup is thinner and usually meant for stirring into drinks, while raspberry sauce is thicker and better for spooning over desserts. If you want something more like a sauce, just simmer it a little longer.
Absolutely! Brush it over cake layers before frosting to add moisture and a pop of raspberry flavor. You can also put it in a squeeze bottle and drizzle it all over the top of a finished cake or cheesecake. It works especially well with chocolate cake or vanilla cake.
Do you love homemade sweets as much as I do? Check out a few more of our favorites:
- Strawberry Simple Syrup
- Gingerbread Simple Syrup
- Strawberry Cocktail/Mocktail
- Watermelon Lemonade with Rosemary
- Lemon Raspberry Cheesecake Bars
Did you make this Raspberry Simple Syrup? Let us know in the comments below!
📝 Recipe
Raspberry Simple Syrup
Ingredients
- 6 ounces raspberries (fresh or frozen)
- 1 cup granulated sugar
- 1 cup water
Instructions
- Combine the raspberries, sugar, and water in a medium saucepan and give it a quick stir. Place over medium heat and bring to a gentle simmer.6 ounces raspberries (fresh or frozen)1 cup granulated sugar1 cup water
- Let it simmer for 5 minutes, stirring occasionally, until the raspberries have completely broken down and released all their juice.
- Remove from heat and pour through a fine mesh sieve into a jar or bowl. Press lightly on the solids to get every last drop, then discard the pulp.
- Let it cool completely before transferring to a sealed jar or bottle, then refrigerate and enjoy!
Notes
- Add a strip of lemon zest or a squeeze of fresh lemon juice for a bright, citrusy edge.
- Add a few fresh mint or basil leaves while it simmers, then strain them out with the raspberries.
- Use the same amount of honey in place of sugar for a more floral sweetness.
- Add a few slices of fresh jalapeño while it simmers for a spicy raspberry syrup.
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