Go Back
raspberry simple syrup in a small carafe with a measuring spoon
Print Recipe
5 from 3 votes

Raspberry Simple Syrup

This easy, versatile raspberry simple syrup makes a lovely addition to cocktails, lemonade, seltzer, cakes, and more.
Cook Time12 minutes
Additional Time1 hour
Total Time1 hour 12 minutes
Course: Virgin Drinks
Cuisine: American
Keyword: raspberry simple syrup
Calories: 65kcal
Author: Carolyn Gratzer Cope

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