Raspberry Syrup Recipe for Coffee, Cocktails, & More!
This homemade raspberry syrup is a bright, fruity, and naturally sweetened syrup perfect for coffee drinks, sparkling water, mocktails, cocktails, or even brunch classics like waffles and pancakes. It’s made with simple ingredients, refined sugar-free, and ready in just 15 minutes!
Servings 1 1/2 cups
Ingredients
- 2 cups fresh or frozen raspberries
- 1 cup water
- 1/4 to 1/2 cup maple syrup honey, or sugar of choice (cane or coconut sugar both work)
- 1 tablespoon vanilla extract
Instructions
- Add the raspberries, water, and sweetener of choice to a small saucepan.2 cups fresh or frozen raspberries, 1 cup water, 1/4 to 1/2 cup maple syrup
- Heat over medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the raspberries have softened and begun to break down.
- Remove from heat and stir in the vanilla extract.1 tablespoon vanilla extract
- For a thinner syrup, place a fine mesh strainer over a bowl and pour the mixture through, gently pressing with the back of a spoon to extract more liquid. I prefer this for drinks and coffee.
- For a thicker syrup, transfer the mixture to a blender or food processor and blend until smooth. (Be cautious blending hot liquids—let it cool slightly if needed.) I prefer the thicker syrup for drizzling on pancakes, waffles, yogurt, and ice cream.
- Pour the syrup into a clean bottle with a pour spout or pump top. Let it cool to room temperature, then refrigerate. It will keep for up to 2 weeks. If using a higher amount of sugar and storing it in a sterile container, it may last longer.
