This syrup is great for flavoring iced tea, but can also be used in cocktails, soda, and other drinks.

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and sugar to a boil in small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir in raspberries. Mash mixture using a potato masher or fork. Let mixture steep for at least 1 hour.

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  • Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.

Cook's Note:

If using frozen berries, add them while the syrup is on the burner. Return syrup and frozen berries to a boil; remove from heat, mash, and let steep as directed in the recipe.

Nutrition Facts

38 calories; protein 0.1g; carbohydrates 9.8g 3% DV; fatg; cholesterolmg; sodium 0.3mg. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/17/2016
I used this exact recipe provided to make a raspberry vinaigrette. I then added 1/4 cup extra virgin olive oil, 1/4 cup rice wine vinegar, and pepper to taste. Placed it in a bottle, shook it up, and drizzled it on my salad. It was wonderful! Read More
(11)

Most helpful critical review

Rating: 3 stars
07/18/2018
Multiplied due to 5 cups of raspberry sauce. Came out pretty runny. Should have cooked longer to thicken. Read More
21 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/16/2016
I used this exact recipe provided to make a raspberry vinaigrette. I then added 1/4 cup extra virgin olive oil, 1/4 cup rice wine vinegar, and pepper to taste. Placed it in a bottle, shook it up, and drizzled it on my salad. It was wonderful! Read More
(11)
Rating: 5 stars
07/08/2016
I didn't mash but put it in the food processor and blended I dreaded of mashing. It was just easier for me. I did wait for it to steep and cool before doing it. It may be a little thicker but the taste was still good. I used a little more than 1 c of raspberries too. Put it in some fresh lemo aide and it was delicious! Read More
(9)
Rating: 5 stars
07/06/2017
I used frozen raspberries and it turned out perfect! Thanks! Read More
(3)
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Rating: 5 stars
05/01/2016
made this sauce for Quick Lemon Chambord Tiramisu (recipe from this site) Reserved some of the syrup, added a little Chambord, thickened a little more, soaked fresh raspberries about 30 min & used as a garnish. Beautiful presentation! Read More
(2)
Rating: 5 stars
06/10/2015
Simple and delicious! I used frozen raspberries. A definite keeper YUM!!!! Thanks for sharing.:) Read More
(1)
Rating: 5 stars
04/30/2016
Used this recipe to make Raspberry Bellinis for a brunch (Presecco Raspberry vodka and this syrup). Easy to make and delicious. Read More
(1)
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Rating: 5 stars
03/11/2016
Great recipe for making one of my favorite cocktails - Raspberry Limoncello Martinis. I keep frozen raspberries on hand so I can make this at any time. Thanks for posting! Read More
(1)
Rating: 5 stars
06/04/2018
I added a little more sugar and a few drops of lemon juice. It s delicious! Read More
Rating: 5 stars
09/01/2019
I made this using frozen raspberries to use in raspberry lemonade sangria. This was so easy and came out wonderfully! I doubled it with no problem. I didn't mash and strain because I don't have a fine strainer, but I used my immersion blender and it is fine. I'd probably boil it longer to thicken it for anything but drinks. Read More
Rating: 3 stars
07/18/2018
Multiplied due to 5 cups of raspberry sauce. Came out pretty runny. Should have cooked longer to thicken. Read More