Homemade Raspberry Syrup

Homemade raspberry syrup may be one of my new favorite treats. This syrup is fresh and full of flavor. I ended up making this yummy raspberry syrup because we had run out of maple syrup and I wanted pancakes for dinner. It was suggested that we just go buy some, but I knew there had to be a way to use our resources on hand to come up with some sort of topping. 

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What ingredients do I need for raspberry syrup?

You only need three ingredients for this quick and flavorful syrup. You will need:

• 1 ¾ cup granulated sugar
• 1 cup water
• 1 ½ cup fresh raspberries

What steps do I take to make this quick raspberry syrup?

• First of all, you will need to take 1 ¾ cup sugar and 1 cup water, and heat over medium heat in a medium sized saucepan until the sugar is dissolved. It will only take around 3-5 minutes for the sugar to fully dissolve. 
• Next, add in the 1 ½ cups raspberries and let them cook over medium heat for 6 minutes.  You may want to mash them a bit with the end of a whisk or spoon.
• When it starts to boil, turn down the heat to low, and let the raspberries simmer and continue to break down for an extra 5 minutes. I like to let them boil for those 5 minutes because more water will evaporate and the syrup will become slightly thicker. 
• You can strain it at this point, but we leave the seeds in.
• Let it cool. The syrup will thicken as it cools, but it will remain somewhat runny as it is not meant to be a super thick syrup. You can serve this immediately, after it cools, or even the next day after it has thickened in the refrigerator.

What can I serve raspberry syrup with?

Buttery pancakes and fluffy waffles are first on my list.This syrup is so good that you will want to eat it by the spoonful. It is tart and has a sweet delicious flavor. You can use it as an ice cream topping, a drink mix in, a shortcake topping, drizzle for a cheesecake, a bread pudding glaze, and just about any other topping idea you can think of. I tested it in my oatmeal the other day and it made for a wonderful sweetener. I bet it would be delicious with something lemony. The list goes on and on. 

How long is raspberry syrup good for?

It will stay good in your refrigerator for about three days. We do not typically leave this out on the counter. It is one that we will refrigerate. 

Why would I make this when I can run to the store and buy syrup?

Trust me! You will be eating this off of the spoon and trying to think of what other food items it might pair with. For me, I like to use fresh produce when possible. Saving money and time are top priorities for me as well. I didn’t want to go buy a syrup from the store when I could make this in a much faster amount of time than it would have taken me to drive there. It also saved us money because I was able to use the ingredients that I had on hand. 

Why didn’t you strain it?

You can absolutely strain it. I didn’t have the means to do that and both of my boys wanted to keep the seeds. That was an easy decision for me. I thought the seeds might be hard and clump together, but the simmering process softened them. You don’t even really notice them in the syrup. It seemed like an unnecessary step to me. They didn’t get stuck in our teeth and we were chewing them or anything. They did give it a little added texture, but in a good way.

Can you cut the recipe in half?

A little goes a long way with this syrup. Since it is a thinner syrup, you don’t need a ton. You can make a smaller batch by using 1 cup sugar, ½ cup water, and ½ a cup of raspberries. Use the same cooking times. 

This is a hit around my house and I plan on trying it with blackberries and blueberries. Yummy!