Raspberry Syrup is a sweet and tasty mix-in for all your favorite drinks! Made with fresh raspberries, sugar and water; this easy recipe is bursting with summer deliciousness. It’s the best way to flavor cocktails, lemonade, iced tea, and more! 

Why spend a small fortune on a craft cocktail or fancy coffeehouse beverage when you can make it at home? All you need is the right ingredients, like this Raspberry Syrup for drinks!

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Just like regular simple syrup, but made with fresh raspberries! You’ll definitely enjoy adding this sweet, fruity flavor to your favorite drinks. Plus, it’s the perfect addition for mixing up my Raspberry Virgin Mojito or even raspberry-flavored milk!

Thanks to simple syrups like this one, summertime get-togethers can be filled with drinks that are bursting with the best seasonal flavor!

What is simple syrup?

Simple syrups are an easier way to blend a sweetener into cold drinks instead of using just plain sugar. This liquified form of sugar can be made plain or simmered with fruits and other ingredients, like lavender, to give the sweet syrup a specific flavor.

It can be tempting to just pick up a bottle of pre-made simple syrup at the store, but making it at home guarantees that you get the exact flavor you want without all of the unnecessary add-ins that typically come from the store-bought version.

Trust me, this homemade raspberry simple syrup will take your lemonade, cocktail or milk to a delicious level that store-bought just can’t compete with!

Serving raspberry juice from a small glass jar.

Ingredients needed

Just 3 simple ingredients and you’re well on your way to sweet, flavorful raspberry syrup for drinks!

  • Raspberries. The key ingredient for this tasty juice! You can use fresh or frozen.
  • Sugar. I usually use about 2/3 cup of sugar, but if you know that you might want it a little less sweet, you can start with 1/2 cup and add a little more later as desired.
  • Water. This, along with the juice from the raspberries will make for a pourable, easy-to-stir consistency.

Recipe instructions

This recipe could not be easier! Here’s the simple process:

Full, printable recipe at the bottom of the page.

  1. Combine & simmer ingredients. In a medium pot over medium-high heat, stir together raspberries, sugar and water. 
  2. Cook. Bring mixture to a very gentle simmer. Stir frequently and cook for about 8 to 10 minutes. Remove from heat.
  3. Strain. With a fine mesh sieve, strain the raspberry mixture into a clean bowl. Use a spatula to gently press the berries down to remove all of the juice, leaving behind just the seeds and pulp. Once all of the juice has been strained out, discard what is left in the sieve.
  4. Cool and enjoy. Let cool before using and store in an airtight container in the fridge for up to about 2 weeks. 
Straining out seeds from cooked raspberries in a sieve.

Tips

  • I do not recommend skipping the cooking process of the raspberries. The flavor and consistency is MUCH better if you simmer the raspberries first. The cooking process really brings out a lot of the juice and flavor. It’s an extra step, but it’s definitely worth it!
  • Taste your raspberries before making the syrup. If they’re more tart than sweet, add some extra sugar. If they’re fairly sweet to begin with, reduce the sugar and then taste test at the end to see if you need to add a bit more.
  • You can make this syrup even in the winter when fresh raspberries aren’t as sweet and flavorful by using frozen raspberries. Unless you thaw them first, you may need to increase the cooking time. I usually thaw them in a large bowl at room temperature. Any excess liquid in the bowl can be added to the pot with the raspberries. Your juice will taste just like it was made with fresh berries!
  • Feel free to sub out the raspberries with another favorite fruit, like blueberries, cherries or strawberries. You can find my strawberry juice recipe HERE.

Serving suggestions

There are tons of ways to serve raspberry syrup, from desserts to beverages to breakfast. Here are some delicious options:

  • Pancakes, waffles, French toast. Top our favorite pancakeswaffles or this French toast with raspberry syrup.
  • Yogurt. Stir some into your favorite yogurt.
  • Frozen yogurt. For a sweet treat, mix the fruity syrup into slightly softened frozen vanilla yogurt or ice cream.
  • Oatmeal. To give your oatmeal a fruit flavor, stir the syrup right in!
  • Milk. Mix it into milk to make tasty raspberry milk. Yum!
  • Cocktails/Mocktails. Make fun, festive mixed drinks with a wonderful raspberry flavor.

Storage recommendations

Once completely cool, store syrup in an airtight container in the refrigerator to stay fresh. It will keep well for about 2 weeks.

You can also store it in the freezer for 6 months. To thaw, place the syrup in the fridge overnight. You can also place the frozen sealed container of syrup in a bowl of lukewarm water for about 30 minutes.

A small glass jar of raspberry simple syrup.

As usual, please let me know if you end up making this recipe and how you like it. You can come back here to leave a comment or snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

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Raspberry syrup in a small glass jar.

Raspberry Syrup


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  • Author: Brita Britnell
  • Total Time: 15 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan

Description

Raspberry Syrup is a sweet and tasty mix-in for all your favorite drinks! Made with fresh raspberries, sugar and water; this easy recipe is bursting with summer deliciousness. It’s the best way to flavor cocktails, lemonade, iced tea, and more!


Ingredients

Scale
  • 1 6oz container of raspberries (about 2 cups loosely packed)
  • 2/3 cup of sugar*
  • 2/3 cup of water

Instructions

  1. In a medium pot over medium high heat, stir together the raspberries, sugar, and water. Bring to a gentle simmer and cook, stirring often, for 8-10 minutes. Remove from heat.
  2. Strain the raspberry mixture through a fine mesh sieve into a clean bowl. Use a spatula to gently press the berries down to remove all of the juice, leaving behind just the seeds and pulp. Once all of the juice has been strained out, discard what is left in the sieve.
  3. Let cool before using and store in an airtight container in the fridge for 2 weeks.

Notes

*Use more or less sugar, depending on how sweet you would like the syrup.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Drink
  • Method: Stovetop
  • Cuisine: American