Raspberry Simple Syrup
Bright, tart, deep-red raspberry simple syrup made from real fruit in 15 minutes. For coffee, lemonade, cocktails, sparkling water, and desserts.
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 cups fresh or frozen raspberries
- 1 teaspoon vanilla extract optional
- 1 teaspoon lemon juice optional, brightens the berry flavor
Instructions
- In a medium saucepan, combine the water, sugar, and raspberries.
- Bring to a gentle simmer over medium heat, stirring until the sugar has dissolved.
- Reduce the heat to low and simmer for 10–15 minutes, gently mashing the raspberries with the back of a spoon as they soften.
- Remove from the heat and let the syrup steep for 10 minutes.
- Strain through a fine-mesh sieve, pressing gently to extract the syrup. Avoid pressing too hard if you want a clearer syrup.
- Stir in the vanilla and lemon juice, if using.
- Allow the syrup to cool completely before pouring it into a clean pint mason jar. Refrigerate.
- Storage
- Refrigerate for up to 2 weeks.
Notes
Freeze for up to 3 months in freezer-safe containers or ice cube trays.
Delicious Ways to Use It
Italian sodas
Lemonade
Sparkling water
Iced tea
Cold brew coffee
Homemade raspberry lemonade
Cocktails and mocktails
Pancakes and waffles
Cheesecake and ice cream
Yogurt and oatmeal
This Old Baker Tip Fresh or frozen raspberries both work — frozen is ideal year-round. Add lemon juice to brighten flavor and preserve color. Add vanilla off heat after straining. Press berries firmly through strainer to extract all juice. Keeps 2 weeks refrigerated; freeze in ice cube trays for longer storage.
Delicious Ways to Use It
Italian sodas
Lemonade
Sparkling water
Iced tea
Cold brew coffee
Homemade raspberry lemonade
Cocktails and mocktails
Pancakes and waffles
Cheesecake and ice cream
Yogurt and oatmeal
This Old Baker Tip Fresh or frozen raspberries both work — frozen is ideal year-round. Add lemon juice to brighten flavor and preserve color. Add vanilla off heat after straining. Press berries firmly through strainer to extract all juice. Keeps 2 weeks refrigerated; freeze in ice cube trays for longer storage.