Made with 3 simple ingredients, this easy recipe for homemade raspberry simple syrup is delicious in cocktails and mocktails, as well as a great way to sweeten other cold drinks.
This raspberry simple syrup recipe is always my first use for Michigan raspberries. Michigan’s season for fresh raspberries is tasty but short, so I have to find ways to extend it and bring that amazing raspberry flavor into my kitchen year round. I love picking fresh berries in August and then freezing them for using later in syrups, smoothies and baking.
We're skipping any extra flavor additions like lemon juice, orange juice, or vanilla extract in this homemade raspberry syrup recipe to make sure the fresh fruit syrup is as versatile as possible. You can always add lemon alongside the syrup in drinks like iced tea, but leaving it out lets me decide when and if I want additional flavors in my drinks. It also lets me add that sweet raspberry flavor to margaritas, daiquiris, and other cocktails that don’t use lemon.
- Cane sugar
- Raspberries, fresh or frozen
How to Make Raspberry Simple Syrup
Combine water and sugar in a small saucepan over medium-high heat and stir until sugar is dissolved.
Continue cooking until raspberries break down and begin to foam up.
Remove from heat and set aside to allow the mixture to come to room temperature.
Strain the raspberry mixture through a fine-mesh sieve held over a bowl.
Use a spatula to gently stir the mixture in the strainer until all of the syrup moves through into the bowl below.
Store your syrup in an airtight container in the refrigerator for up to 2 weeks.
Note: If you are making this syrup for my Bloody Ghost Halloween Vodka Cocktail, double the amount of sugar in the recipe to create a rich raspberry simple syrup.
- Make your syrup in advance of your cocktail hour. Whether you’re stirring your raspberry syrup into iced tea, lemonade, or a cocktail, you will want it to be nice and cold before you use it. If you use your syrup while it is warm, it will melt the ice in the drink to fast water.
- Store your raspberry simple syrup in a glass airtight container, such as a mason jar or a glass jar with a tight fitting that. Plastic containers can absorb the smell of whatever was in them beforehand and simple syrup will hang out and its container for a week or two in your refrigerator, you don’t want any other flavors getting in there.
How to Use Raspberry Simple Syrup
- Combine with club soda or sparkling water to make your own Italian Soda.
- Add to lemonade for homemade raspberry lemonade.
- Combine a drizzle of raspberry syrup with white wine vinegar and olive oil for a homemade raspberry vinaigrette salad dressing.
- Use in place of raspberry liqueur in a cocktail.
- Add it to a homemade latte or mocha.
Don’t Miss These Homemade Syrups
FAQs and Substitutions
Rich simple syrup is when you use twice the amount of sugar then you would in a traditional simple syrup recipe. Classic simple syrup is a one to one sugar to water ratio. For rich simple syrup it’s a two to one ratio - two part sugar to one part water. I make this raspberry syrup into a rich syrup for my Bloody Ghost Halloween cocktails.
You could use raw sugar or honey in this recipe for a delicious syrup, but it will change the flavor and may impact the drinks you use it in. So consider that before you change the type of sweetener in this recipe. I do not recommend using brown sugar or maple syrup.
Absolutely! You can use frozen raspberries directly from the freezer when making the syrup.
Nope. Grenadine is made from pomegranate juice, not raspberries.
Keep cooking it! Instead of removing the syrup from the heat after it begins to foam, reduce the burner to low and keep simmering the raspberry mixture on low heat for another 10 minutes or until it reduces down to the consistency you’re looking for. This is a great option if you’re looking to make a sauce to go on top of vanilla ice cream.