If you are looking for a delicious homemade raspberry syrup, look no further. If you thought that homemade pancake syrup was hard to make, think again. With a few simple ingredients and your stove top, you can have this syrup done in less than 10 minutes.
It’s a nice alternative to maple syrup which seems to be just about the only flavor you can find on your supermarket shelf. If you’re looking for some variety, why not make your own homemade syrup?
In addition, this raspberry syrup is not just for pancakes, waffles, and French toast, it makes a great dessert topping – on ice cream or angel food cake, for example.
This recipe was featured in our lineup of quick and easy breakfast recipes. Check them out for more easy and delicious breakfast goodness!
Equipment
This recipe uses the following equipment (Amazon affiliate links):
Ingredients
I used frozen raspberries because that is what I had on hand, but this recipe is a great way to use fresh raspberries when they are in season. Because it is already sweet enough from the sugar and agave syrup, be sure to use unsweetened apple juice so that it doesn’t end up too sweet.
This syrup is a little on the thin side, which makes it perfect for pancakes, waffles, French toast or crepes. If you want something a little thicker, you can add 1/4 cup of butter (salted is fine) to it while it’s cooking on the stove.
- 2 cups raspberries, fresh or frozen (thaw first if using frozen)
- 1/2 cup unsweetened apple juice
- 1/3 cup granulated sugar
- 1/3 cup agave syrup
- 2 teaspoons lemon juice
Instructions
Raspberry syrup is super easy to make at home. To cut down on the number of pesky raspberry seeds that end up in your beautiful syrup, it’s important to follow step 2 and strain the mixture through a fine-gauge strainer.
Step 1. In a medium saucepan over high heat, combine raspberries, apple juice, sugar, agave syrup and lemon juice. Bring mixture to a boil, stirring continuously.
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Reduce heat to medium and continue cooking and stirring for 5 minutes. The mixture will remain thin while it’s hot.
Step 2. Remove from heat. Place a heat-proof fine gauge strainer over a medium heat-proof bowl and pour hot syrup mixture into strainer. Press mixture through strainer with a heat proof spatula or spoon to remove seeds. Discard seeds and any remaining pulp.
Allow syrup to cool for 15-20 minutes. It will thicken as it cools.
Serving Suggestions and Related Recipes
This syrup would be wonderful with our French toast stuffed with strawberries and bananas, Mascarpone Crepes with Nutella Filling, or drizzled over angel food cake (recipe courtesy of Sally’s Baking Addiction).
Have you tried our apple pancake syrup, strawberry compote or butter pecan syrup with cornbread pancakes? Those are delicious too! If raspberries are your thing, don’t miss out on these raspberry white chocolate cookies or these raspberry and white chocolate muffins.
FAQs
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Homemade Raspberry Syrup
Ingredients
- 2 cups raspberries fresh or frozen (thaw first if using frozen)
- 1/2 cup unsweetened apple juice
- 1/3 cup granulated sugar
- 1/3 cup agave syrup
- 2 teaspoons lemon juice
Instructions
- In a medium saucepan over high heat, combine raspberries, apple juice, sugar, agave syrup and lemon juice. Bring mixture to a boil, stirring continuously.Reduce heat to medium and continue cooking and stirring for 5 minutes. The mixture will remain thin while it's hot.
- Remove from heat. Place a heat-proof fine gauge strainer over a medium heat-proof bowl and pour hot syrup mixture into strainer. Press mixture through strainer with a heat proof spatula or spoon to remove seeds. Discard seeds and any remaining pulp.Allow syrup to cool for 15-20 minutes. It will thicken as it cools. Serve with your favorite pancakes, waffles or French toast.
Notes
Nutrition
References: Washington State University Extension “Preserving Berry Syrups at Home“
