Homemade Raspberry Syrup
Learn how to make homemade raspberry syrup with fresh or frozen berries! Perfect for raspberry lemonade, lattes, cold foam, and more — plus it’s all-natural and lasts up to 3 weeks in the fridge.
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Servings: 10 ounces
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.