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    Home » Syrups, Sauces & Condiments » Homemade Raspberry Syrup

    Homemade Raspberry Syrup

    First Published: Sep 3, 2020 · Modified: Nov 5, 2023 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    This homemade raspberry syrup is so good and takes literally minutes to make. It's a great alternative to store bought syrup. Serve it with your favorite pancakes, waffles, or French toast. It also makes a fabulous dessert topping!
    Jump to Recipe Print Recipe
    Raspberry Syrup in a glass cruet

    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!

    Table of Contents
    • 🔪 Equipment
    • 🥣 Ingredients
    • 📋 Instructions
    • 🍽️ Serving Suggestions and Related Recipes
    • ❓ Frequently Asked Questions
    • Recipe
    • Comments

    🔪 Equipment

    This recipe uses the following equipment (Amazon affiliate links):

    • Medium saucepan
    • Mesh strainer
    • Medium glass bowl

    🥣 Ingredients

    Overhead view of raspberry syrup 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 ¼ 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)
    • ½ cup unsweetened apple juice
    • ⅓ cup granulated sugar
    • ⅓ 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.

    Reduce heat to medium and continue cooking and stirring for 5 minutes. The mixture will remain thin while it's hot.

    Raspberry syrup cooking in a pan

    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.

    Cooked raspberry syrup being strained through a sieve

    Click here to learn how to make this raspberry syrup in a visual story.

    🍽️ 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.

    Syrup being poured on pancakes.

    ❓ Frequently Asked Questions

    Can you freeze homemade raspberry syrup?

    Yes you can. To freeze, allow the syrup to cool then pour it into a mason jar and cover with lid, leaving at least one inch at the top to allow for expansion during freezing. It will keep in the freezer for up to a year. Thaw out in the refrigerator and then keep it refrigerated once opened.

    How long does homemade raspberry syrup last?

    It will keep in the refrigerator for up to a month and in the freezer for up to a year.

    How do you thicken raspberry syrup?

    You can add about ¼ cup of butter to thicken it. Simply stir the butter into it while cooking.

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    Recipe

    Raspberry syrup in a glass cruet

    Homemade Raspberry Syrup

    Author: Heavenly Home Cooking
    This homemade raspberry syrup is so good and takes literally minutes to make. It's a great alternative to store bought syrup. Serve it with your favorite pancakes, waffles, or French toast. It also makes a fabulous dessert topping!
    Print Add to Shopping List Go to Shopping List Save Saved! Rate
    Servings 8 servings (two tablespoons per serving, approximately one cup total)
    Calories 84
    Total Time 7 minutes mins

    Ingredients

    US Customary - Metric
    • 2 cups raspberries fresh or frozen (thaw first if using frozen)
    • ½ cup unsweetened apple juice
    • ⅓ cup granulated sugar
    • ⅓ 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

    Recipe adapted from "Breakfast All Day: 150 Recipes For Everybody's Favorite Meal."
    One serving is two tablespoons of syrup.

    Equipment

    Medium saucepan
    Mesh strainer
    Medium bowl

    Nutrition

    Calories: 84kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 61mg | Fiber: 2g | Sugar: 17g | Vitamin A: 10IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg

    References: Washington State University Extension "Preserving Berry Syrups at Home"

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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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