This raspberry syrup recipe tastes fantastic in iced tea, but it can also be used to flavor soda, cocktails, and other beverages.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 15 |
Ingredients
- ⅔ cup water
- ⅔ cup white sugar
- 1 cup raspberries
Instructions
- Bring water and sugar to a boil in a small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove from heat, stir in raspberries, and mash with a potato masher or fork. Let steep for at least 1 hour.
- Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.
- If using frozen berries, boil them with the water-sugar mixture. Remove from heat, mash, and let steep as directed in the recipe.
Reviews
I made this with a full cup of fresh blackberries with 2 cups water and 2 cups sugar for a Blackberry Balsamic Manhattan cocktail recipe I found that needed a simple sugar, and it came out so delicious! I probably made too much, but can use it to sweeten lemonade or iced tea, as well!
My husband loves this mixed with his Angel’s Envy Rye and grapefruit juice. Recipe can be found on the Angel’s Envy website.
Easy to make and makes anazing Raspberry Iced Tea. Definitely recommend this to anyone who loves Raspberry Iced Tea!
Made it with frozen raspberries , let it sit for the hour. Removed all the seeds and used is as a Christmas cocktail. It was a huge hit. Even the men were coming back for seconds.. Note : I did put it through a blender half way through the hour and put it back in the pot for the remainder time.
I made this once and I think I didn’t use enough sugar so I made it a second time with a full cup of both water and sugar (similar to how I make my simple syrup). But there’s a bitterness that’s ruining the flavor, even though it definitely has the sweetness.
I mashed the raspberries but left them in because I like that way hehe
I made this using frozen raspberries to use in raspberry lemonade sangria. This was so easy and came out wonderfully! I doubled it with no problem. I didn’t mash and strain because I don’t have a fine strainer, but I used my immersion blender and it is fine. I’d probably boil it longer to thicken it for anything but drinks.
Great recipe. It is Great on Ice cream
Multiplied due to 5 cups of raspberry sauce. Came out pretty runny. Should have cooked longer to thicken.
I added a little more sugar and a few drops of lemon juice. It’s delicious!
Good recipe. You can also replace the sugar with a substitute such as Splenda for a sugar free option. I doubled this recipe and it made about 2.5 cups. You don’t have to be exact with the measurements, but don’t stay too far. Make it multiple times and adjust to your personal liking. Share the results!
no changes. perfect as it was.
I used frozen raspberries, and it turned out perfect! Thanks!
Wonderful for cocktails!
I used this exact recipe provided to make a raspberry vinaigrette. I then added 1/4 cup extra virgin olive oil, 1/4 cup rice wine vinegar, and pepper to taste. Placed it in a bottle, shook it up, and drizzled it on my salad. It was wonderful!
I didn’t mash but put it in the food processor and blended I dreaded of mashing. It was just easier for me. I did wait for it to steep and cool before doing it. It may be a little thicker but the taste was still good. I used a little more than 1 c of raspberries too. Put it in some fresh lemo aide and it was delicious!
Used this recipe to make Raspberry Bellinis for a brunch (Presecco, Raspberry vodka and this syrup). Easy to make and delicious.
made this sauce for Quick Lemon Chambord Tiramisu (recipe from this site) Reserved some of the syrup, added a little Chambord, thickened a little more, soaked fresh raspberries about 30 min & used as a garnish. Beautiful presentation!
Great recipe for making one of my favorite cocktails – Raspberry Limoncello Martinis. I keep frozen raspberries on hand so I can make this at any time. Thanks for posting!
Simple and delicious! I used frozen raspberries. A definite keeper~YUM!!!! Thanks for sharing. 🙂