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This easy, versatile raspberry simple syrup makes a lovely addition to cocktails, lemonade, seltzer, cakes, and more.

raspberry simple syrup in a small carafe with a measuring spoon
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Why we love this recipe

Raspberry simple syrup works beautifully as a component of a wide variety of beverages and baked goods. It’s quick and easy to make, and it keeps well in the fridge for several weeks at a time. I especially love to use it in:

But you can get as creative as you like. Just don’t miss it.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients in bowls
  • Fresh or frozen raspberries are fine. I almost always use frozen since they tend to be both less expensive and picked at the peak of ripeness.
  • Regular granulated sugar works well in this recipe — no need for anything fancy. If it’s important to you that this recipe be vegan, be sure to use a sugar that’s processed in a vegan-friendly fashion.
  • I use regular filtered tap water — any water that tastes good is fine.

How to make it

Here’s an overview of what you’ll do to make a beautiful batch of raspberry simple syrup. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. Place the berries, sugar, and water into a pot and set over high heat.
  2. Bring to a boil, then simmer for 10 minutes.
  3. Strain through a fine-mesh sieve.
  4. Let cool completely before using. That’s it!

Expert tips and FAQs

Can I make this recipe in advance? What about leftovers?

You can. It’s important to make this recipe at least far enough in advance to let it cool completely before using. Beyond that, strained syrup will keep in an airtight container in the fridge for at least two weeks.

More favorite drink syrups

raspberry simple syrup in a small carafe with a measuring spoon

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raspberry simple syrup in a small carafe with a measuring spoon
5 from 3 votes

Raspberry Simple Syrup

By Carolyn Gratzer Cope
This easy, versatile raspberry simple syrup makes a lovely addition to cocktails, lemonade, seltzer, cakes, and more.
Cook: 12 minutes
Additional Time: 1 hour
Total: 1 hour 12 minutes
Servings: 1.25 cups
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Ingredients 

  • 10 ounces (283 grams) frozen raspberries
  • 200 grams 1 cup granulated sugar
  • 200 grams about 1 cup water

Instructions 

  • Place raspberries, sugar, and water into a small pot.
  • Set over high heat and bring to a boil, stirring from time to time to dissolve the sugar.
  • Reduce heat and simmer gently for 10 minutes. Raspberries will break down, and liquid will thicken up a little bit.
  • Strain through a fine-mesh sieve, leaving solids in the strainer.
  • Cool completely before using.

Notes

  1. Fresh or frozen raspberries are fine. I almost always use frozen since they tend to be both less expensive and picked at the peak of ripeness.
  2. Regular granulated sugar works well in this recipe — no need for anything fancy. If it's important to you that this recipe be vegan, be sure to use a sugar that's processed in a vegan-friendly fashion.
  3. I use regular filtered tap water — any water that tastes good is fine.
  4. It's important to make this recipe at least far enough in advance to let it cool completely before using. Beyond that, strained syrup will keep in an airtight container in the fridge for at least two weeks.

Nutrition

Serving: 1tablespoon, Calories: 65kcal, Carbohydrates: 10g, Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Virgin Drinks
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
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Please enable JavaScript in your browser to complete this form.

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Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

5 from 3 votes (3 ratings without comment)

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