Ingredients1 h 15 m servings 38 cals
- 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.
- 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.
Per Serving: 38 calories; 0 g fat; 9.8 g carbohydrates; 0.1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 9
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...
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 th...
Used this recipe to make Raspberry Bellinis for a brunch (Presecco, Raspberry vodka and this syrup). Easy to make and delicious.
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 & u...
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!
Simple and delicious! I used frozen raspberries. A definite keeper~YUM!!!! Thanks for sharing. :)