If you’ve been keeping up with Starbucks news, you might’ve seen that their beloved raspberry syrup has finally made a comeback — but only for a limited time. So if you’re already worried about the day it disappears from the menu again, I’ve got you covered. This homemade raspberry syrup tastes just as vibrant and fruity, and you can whip it up in your own kitchen any time of year!
The best part? You control the ingredients, so it’s free from artificial colors and preservatives — just pure, juicy raspberry flavor with a hint of brightness from lemon. Whether you use it in lattes, refreshers, lemonades, sodas, or even drizzled over pancakes, this syrup is as versatile as it is delicious.
Ingredients
- 1 cup fresh or frozen raspberries
- 1 cup water
- 1 cup granulated cane sugar
- 1 ½ tablespoons lemon juice
- ½ teaspoon salt
Instructions
- Combine the ingredients
In a medium saucepan, add raspberries, sugar, water, lemon juice, and salt. Stir gently to combine. - Bring to a boil
Turn the heat to high and bring the mixture to a boil. - Simmer and infuse
Once boiling, reduce the heat to medium-low, and let it simmer for 10 minutes. The raspberries will begin to break down, and the syrup will turn a deep ruby red color. - Strain the syrup
Remove the saucepan from the heat and carefully strain the syrup into a clean bowl or jar using a fine mesh strainer. Use a spoon or spatula to press out all the liquid from the mashed berries. - Cool and store
Let the syrup cool at room temperature for at least 1 hour. Pour into a syrup bottle or mason jar, seal with a lid, and store in the fridge for up to 3 weeks.
Don’t toss the leftover fruit!
The strained raspberries make a fantastic topping for yogurt, oatmeal, pancakes, waffles, French toast, ice cream, or even stirred into a mocktail for added texture and flavor.
I like to use my leftover raspberries by swapping the blueberries for raspberries in this Blueberry Lemon Curd Parfait.
Ways to Use Raspberry Syrup
Once you make this syrup, you’ll start dreaming up new drinks and recipes to put it in. Here are some of my favorite ways to use it:
- Raspberry Lemonade – Add 1-2 tablespoons of syrup to your favorite lemonade for a sweet, tangy twist.
- Raspberry Dirty Chai Latte – Mix into a chai latte with a shot of espresso for a fruity-meets-spiced pick-me-up.
- Raspberry Matcha Latte – Stir into iced matcha for a beautiful pink-and-green layered drink.
- Raspberry Cold Foam – Blend the syrup with 2% milk and heavy cream for a fruity cold foam on top of any iced coffee or tea.
- Starbucks Copycat Raspberry Cream Cold Brew – Recreate this Starbucks menu drink at home by adding vanilla syrup to cold brew and topping with raspberry cold foam.
- Raspberry Mocha: Add 1 tablespoon of this syrup along with 1 tablespoon of chocolate sauce to your espresso and milk to make a fruity and chocolatey coffee combo.
- Drizzle it: Swap your regular maple syrup with this raspberry syrup on your pancakes, waffles, French toast, oatmeal, or even ice cream.
- Make a dirty soda: Combine your favorite soda, raspberry syrup, lime juice and a splash of heavy cream or creamer for a fun and refreshing dirty soda.
More Homemade Fruit Syrup Recipes
- Homemade Strawberry Syrup
- Homemade Blackberry Syrup
- Homemade Cherry Syrup
- Homemade Cranberry Syrup
- Starbucks Apple Brown Sugar Syrup
- Homemade Peach Cobbler Syrup
Homemade Raspberry Syrup
Ingredients
- 1 cup fresh or frozen raspberries
- 1 cup water
- 1 cup granulated cane sugar
- 1 ½ tablespoons lemon juice
- ½ teaspoon salt
Instructions
- In a medium saucepan, add the raspberries, sugar, water, lemon juice, and salt.
- Stir gently to combine, then bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium-low, and let the syrup simmer for 10 minutes. The raspberries will begin to break down, and the syrup will turn a deep ruby red color.
- Remove the saucepan from the heat and carefully strain the syrup into a clean bowl or jar using a fine mesh strainer. Use a spoon or spatula to press out all the liquid from the mashed berries.
- Let the syrup cool at room temperature for at least 1 hour. Pour into a syrup bottle or mason jar, seal with a lid, and store in the fridge for up to 3 weeks.
- Don’t toss the leftover fruit! The strained raspberries make a fantastic topping for yogurt, oatmeal, pancakes, waffles, French toast, ice cream, or even stirred into a mocktail for added texture and flavor.
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