This homemade Raspberry Syrup recipe is versatile, delicious, and a natural sweetener for dishes such as pancakes, parfaits, and oatmeal. This syrup is easy and quick to prepare with fresh raspberries and a few simple ingredients.
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This recipe for Raspberry Syrup results in a somewhat thin simple syrup, but instructions are included for how to thicken the syrup too, giving it a raspberry sauce consistency, if you prefer. Either way, it is a versatile recipe which can be used to enhance many dishes such as waffles, pancakes, oatmeal, or yogurt parfaits.
A drizzle of Raspberry Syrup adds plenty of freshness and flavor to anything you decide to use it on.
It’s incredibly delicious mixed into cocktails too – which is perfect for summertime! Fresh raspberries are best to use for this recipe, however frozen berries work well too. You won’t believe how easy this recipe is to prepare, as there’s no prep work, and you just need to boil all the ingredients in a pot. You’ll only need 5-6 ingredients total.
If you like fruit syrups and enjoy making this recipe, be sure to check out my recipe for Peach Syrup and Blackberry Syrup too! They’re both also amazing in cocktails. For all the raspberry sauce lovers out there, try this recipe for a Raspberry Barbecue Sauce this summer too.
Why This Recipe Works
Raspberry Syrup is quick and easy to prepare. You only need a few ingredients and less than 20 minutes to make it.
Fresh Raspberries provide so much delicious flavor in this homemade syrup, which contains less sugar than store bought syrups too.
This recipe is versatile. You can use it in many different ways such as in drinks, on pancakes & waffles, in oatmeal & yogurt, swirled into brownies & cheesecake, drizzled on vanilla ice cream or even jalapeño poppers. It’s actually delicious on meats like pork tenderloin too!
Step-By-Step Instructions
Ingredients
- 1 cup raspberries: fresh is best, but frozen raspberries can be thawed and used, as well.
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 teaspoon fresh squeezed lemon juice
- 1/4 teaspoon vanilla extract
- OPTIONAL: if you want a thicker raspberry sauce, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry before adding it to the pot with the other ingredients. See instructions for exactly how to do this below.
The full recipe and instructions can also be found in the recipe card at the bottom of this post. It can be printed from there, as well.
Prep!
There is no prep work for this recipe other than to rinse your raspberries and pat them dry.
Create!
Combine the raspberries, water, sugar, lemon juice and vanilla extract in a medium pot. If you already know that you want a thicker sauce, add the cornstarch now, as well.
Chef’s Tip: for a thinner sauce, more like a raspberry simple syrup, do not add the cornstarch. This is a better option when using this sauce in beverages and cocktails.
Bring to a boil, then reduce the heat to low and simmer an additional 5 minutes or so, breaking up the raspberries with a spoon as they soften, until the sauce thickens.
If you prefer a chunky sauce with the raspberry pulp and seeds still in it, your sauce is finished at this point.
If you prefer a seedless raspberry sauce, push it though a fine mesh strainer with a spatula or the back of a spoon.
Present!
Let cool to thicken some and serve as desired.
Tips and Techniques
- If you want a thicker raspberry sauce whisk together 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry and add it to the pot with the other ingredients. This is not recommended if you plan to use this sauce in beverages and mixed drinks.
FAQ’s
How Long Can You Store Berry Sauce?
If stored properly, in an airtight container, you can store berry sauces for up to 2 weeks in the refrigerator.
Can You Freeze Berry Sauce?
Yes, berry sauces can be frozen.
Can You Use Frozen Berries To Make Berry Sauces?
Yes. You can use an equal amount of frozen berries to make fruit sauces. It is best to allow them to thaw first.
More Raspberry Recipes
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Raspberry Sauce
Ingredients
- 1 cup raspberries
- 1/4 cup water
- 1/4 cup sugar
- 1 teaspoon lemon juice (fresh squeezed)
- 1/4 teaspoon vanilla extract
- 1 tablespoons cornstarch (mixed with 1 tablespoon water) (optional, see notes)
Instructions
- Combine the raspberries, water, sugar, lemon juice and vanilla extract in a medium pot. If you already know that you want a thicker sauce, add the cornstarch now, as well.1 cup raspberries, 1/4 cup water, 1/4 cup sugar, 1 teaspoon lemon juice, 1/4 teaspoon vanilla extract, 1 tablespoons cornstarch (mixed with 1 tablespoon water)
- Bring to a boil, then reduce the heat to low and simmer an additional 5 minutes or so, breaking up the raspberries with a spoon as they soften, until the sauce thickens.
- If you prefer a chunky sauce with the raspberry pulp and seeds still in it, your sauce is finished at this point.
- If you prefer a seedless raspberry sauce, push it though a fine mesh strainer with a spatula or the back of a spoon.
- Let cool to thicken some and serve as desired.
Notes
Tips and Techniques
- If you want a thicker raspberry sauce whisk together 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry and add it to the pot with the other ingredients. This is not recommended if you plan to use this sauce in beverages and mixed drinks.
