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A spoon in a jar of red raspberry syrup, surrounded by fresh raspberries on a white surface.
Kristen Stevens

Raspberry Syrup (with fresh or frozen raspberries)

I make this raspberry syrup simply with raspberries, sugar, and water. It’s smooth, fruity, and perfect for adding flavor and color to your favorite cocktails.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 cups
Course: Cocktail
Cuisine: American

Ingredients
  

  • 1 cup raspberries
  • 1 cup sugar
  • 2 cups water

Method
 

  1. Place the raspberries, sugar, and water into a small pot over high heat.
    1 cup raspberries, 1 cup sugar, 2 cups water
    A stainless steel saucepan filled with water and fresh raspberries, viewed from above on a white surface.
  2. 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.
    A saucepan filled with raspberries submerged in red liquid, viewed from above on a white surface.
  3. 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.
    A fine mesh strainer holding mashed strawberries over a glass bowl, with red juice collected in the bowl below.
  4. Transfer the raspberry syrup to a clean, glass jar and store it in your fridge for up to 2 weeks.
    A glass jar filled with red liquid, viewed from above against a white background.
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