Fruity homemade raspberry simple syrup made with fresh or frozen raspberries. Ready in under 10 minutes. Works in iced coffee, lemonade, cocktails, and desserts. It's sharper and more vibrant than anything from a bottle.
Equipment
- Small saucepan
- Wooden spoon or spatula
- Fine-mesh strainer or sieve
- Glass bottle or jar
Ingredients
- 1 cup fresh or frozen raspberries
- 1 cup white sugar
- 1 cup water filtered
Instructions
- Combine raspberries, sugar, and water in a small saucepan over medium heat. Stir gently as the mixture warms and the raspberries begin to break down.
- Bring to a gentle simmer and cook for 5 minutes until the raspberries are completely soft and the liquid is deeply colored and glossy. Do not boil hard.
- Remove from heat and rest for 5 minutes. Strain through a fine mesh sieve into a clean jar, pressing the solids firmly to extract all the juice.
- Stir in lemon juice if using. Leave the lid off until fully cool before sealing and refrigerating.
Notes
Do not boil hard: a gentle simmer preserves the fresh raspberry aroma.
Press the solids firmly when straining: most of the flavor is in the pulp.
White sugar keeps the color vivid and the flavor clean, brown sugar dulls both.
Seal only once fully cool to prevent steam from watering down the syrup.
Frozen raspberries work just as well as fresh and often produce a deeper color.