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Homemade Raspberry Syrup

Nothing says summer quite like the bright, jewel-toned splash of homemade raspberry syrup pooling over vanilla ice cream or swirled into a tall glass of sparkling water. This syrup delivers vibrant fruity intensity with just three simple ingredients in under 30 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Sauces and Condiments
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 cups fresh raspberries
  • 1 1/2 cups granulated sugar
  • 2 tablespoons fresh lemon juice

Equipment

  • Large saucepan
  • Wooden spoon or heat-resistant spatula
  • Fine mesh strainer or sieve
  • Measuring cups and spoons
  • Glass jars or bottles for storage
  • Cheesecloth or paper towels (optional)
  • Candy or instant-read thermometer (optional)

Method
 

  1. Pour the 3 cups fresh raspberries and 1 1/2 cups granulated sugar into a large saucepan and stir gently to combine.
  2. Set the saucepan over medium heat and bring the mixture to a gentle simmer, about 3 to 5 minutes.
  3. Continue to simmer over medium heat for 15 minutes, stirring occasionally and using the wooden spoon to gently mash the berries.
  4. Stir in 2 tablespoons fresh lemon juice and simmer for an additional 1 minute.
  5. Remove the pan from heat and let the mixture cool for 5 minutes.
  6. Strain the warm syrup through a fine-mesh strainer into a clean bowl, pressing gently on the solids to extract the liquid.
  7. Transfer the strained syrup into clean glass jars or bottles, let cool completely, then seal and refrigerate.

Notes

If you prefer an even silkier texture, strain a second time through cheesecloth or a coffee filter. Stores for up to 3 weeks in the refrigerator.