It’s easy enough to find raspberry syrup at your local grocery store, but we find that commercial varieties are overly sweet and candy-like. We prefer to make our own homemade raspberry syrup, and it’s so easy!
Start with two cups (about 480 mL) of fresh raspberries and one ounce (30 mL) of sugar in a small pot. Add one cup (240 mL) of water and cook on medium heat, stirring frequently. After about four minutes, the berries should begin to break down.
Add another 1½ cups (360 mL) of water, and a half a teaspoon (2.5 mL) lemon juice, and bring to a boil. Once boiling, immediately turn down to a simmer and cook for 15 minutes, skimming and discarding foam from the surface.
Strain the mixture through a cheesecloth-lined strainer, pressing on the fruits to release more juice. Return the strained liquid to the pot, add 1½ cups (360 mL) of sugar, and stir until the sugar is dissolved. Bring back to a boil and cook for a couple minutes. Allow the mixture to cool, pour it in a jar, and store refrigerated for up to two weeks.
Also Known As
- Raspberry sauce
Cocktails that use Raspberry syrupBird of Paradise Fizz Blickey Blinker Brandy Snapper Bruja Smash Clover Club Double Standard Florodora Knickerbocker Old Fashioned Pink Lemonade Raspberry Rose Fizz Rosémonade Tequila Sunrise
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