Description
This Raspberry Syrup Recipe creates a glossy, flavorful syrup perfect for drizzling over pancakes, desserts, or mixing into beverages. Made with fresh or frozen raspberries, sugar, and a touch of vanilla, this homemade syrup is cooked on the stovetop to achieve the perfect balance of sweetness and natural berry flavor.
Ingredients
Ingredients
- 3 cups raspberries (fresh or frozen)
- 1 cup water (divided into ½ cup + ½ cup)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Cook Raspberries: Combine 3 cups raspberries and ½ cup water in a medium saucepan. Bring to a boil over high heat, then reduce to medium and cook for 15-20 minutes, stirring occasionally until the raspberries have broken down.
- Extract Juice: Add the remaining ½ cup water to the pot, bring to a boil for a couple of minutes, then remove from heat. Strain the mixture through a fine mesh sieve into a clean bowl, pressing with a rubber spatula to extract as much juice as possible. Discard solids. You should yield about ¾ cup of raspberry juice.
- Simmer Syrup: Clean the saucepan and return the strained raspberry juice along with ½ cup granulated sugar to the pot. Bring to a boil over medium heat, then reduce heat to low and simmer for 5-10 minutes until the syrup is glossy and slightly thickened but still pourable.
- Add Vanilla & Cool: Remove the syrup from heat and stir in 1 teaspoon vanilla extract. Allow the syrup to cool to room temperature; it will thicken further as it cools.
Notes
- Use fresh or frozen raspberries depending on availability.
- Ensure to stir occasionally to prevent burning during simmering.
- The syrup will thicken more upon cooling, so avoid overcooking to keep it pourable.
- Store in a sealed container in the refrigerator for up to 1 week.
- Great as a topping for pancakes, waffles, yogurt, or mixed into cocktails and lemonade.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Syrup
- Method: Stovetop
- Cuisine: American
