Raspberry Syrup (with fresh or frozen raspberries)
This raspberry syrup for cocktails is made with raspberries, sugar, and water for a bright, berry-forward drink sweetener. It's vibrant, flavorful, and easy to make.
This raspberry syrup is one of my favorite ways to add bright, berry flavor to cocktails. Raspberries are gently simmered with sugar and water until they break down, creating a syrup that's vibrant, fragrant, and deeply raspberry-forward.
I've made it with both fresh and frozen raspberries, and both work beautifully. The berries release their juices quickly, so the syrup comes together fast, with a clean, pure flavor that blends easily into drinks.
Once strained, it's ready to use whenever you want to add a pop of color and a touch of berry sweetness to cocktails. It's simple, reliable, and an easy way to make any drink feel a little more special.
Raspberry Syrup (with fresh or frozen raspberries)
Ingredients
Method
- Place the raspberries, sugar, and water into a small pot over high heat.1 cup raspberries, 1 cup sugar, 2 cups water
- Bring the pot to a boil, then reduce the heat to low, cover, and simmer for 10 minutes. Remove the pot from the heat and use a spoon to skim off the foam.
- Strain the syrup through a fine-mesh sieve set over a bowl. DO NOT push on the raspberries or the syrup will be cloudy. Let it drain for at least 5 minutes without touching it.
- Transfer the raspberry syrup to a clean, glass jar and store it in your fridge for up to 2 weeks.
