Raspberry Syrup
Sweet homemade raspberry syrup made with real raspberries, sugar, and water. Perfect for coffee, cold foam, lattes, tea, lemonade, and desserts.
Ingredients
- 1 cup raspberries fresh or frozen
- 1 cup granulated sugar
- 1 cup water
- 1 tsp lemon juice optional
Instructions
- Add raspberries, sugar, and water to a small saucepan.
- Place over medium heat and stir until the sugar dissolves.
- Bring to a gentle simmer.
- Mash the raspberries with a spoon as they soften.
- Continue simmering for 8 to 10 minutes.
- Stir in lemon juice during the final minute, if using.
- Remove from heat.
- Pour through a fine mesh strainer into a bowl.
- Press the berries to extract as much liquid as possible.
- Discard the seeds and pulp.
- Allow the syrup to cool completely.
- Transfer to a clean jar or syrup bottle.
- Refrigerate until ready to use.
Notes
- Frozen raspberries work just as well as fresh.
- Store in the refrigerator for up to 2 weeks.
- Freeze for up to 3 months.
- Use 1 to 2 tablespoons in lattes, cold foam, lemonade, or tea.
- 1 tablespoon of syrup has around 50 calories.
- Use it for raspberry lattes, raspberry cold foam, and raspberry white mochas.