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!
Raspberry syrup is made with raspberries, sugar, and water in a 4:2:1 ratio. Bring the ingredients together in a pot over medium-low heat and simmer for about 20 minutes, stirring occasionally and skimming off foam, until the fruit softens and breaks down. Strain out the fruit and return the liquid to a simmer, reducing it until it’s at a syrupy consistency. Let it cool, pour it in a jar, and store refrigerated for up to two weeks.
