Simple Raspberry Syrup Recipe

Bright, fruity, and irresistibly sweet, this raspberry simple syrup is the easiest way to add a burst of flavor to your day. Just three ingredients and a few minutes of simmering give you a versatile syrup perfect for drizzling over pancakes, stirring into sparkling water, or sweetening any dessert that could use a pop of berry goodness.

Raspberry simple syrup is one of those small luxuries that instantly upgrades whatever it touches. It’s sweet, tart, and bursting with fresh berry flavor. Whether you drizzle it over pancakes, swirl it into sparkling water, or use it to sweeten iced tea, this syrup is an easy way to bring summer brightness into your kitchen.

Since it’s September, raspberries are starting to fade from the markets. Making syrup now is a perfect way to capture their flavor before they disappear until next year. A small batch lets you enjoy that fresh berry taste even as the season shifts into fall.

The best part? You only need three ingredients and about 20 minutes.

Why make raspberry syrup at home?

Store-bought syrups are often loaded with artificial flavors or unnecessary additives so making it yourself means you get pure fruit flavor, control over sweetness, and a versatile syrup that works in both drinks and desserts. It’s also a clever way to use up raspberries that are just past their peak. If you enjoy this, you might also like experimenting with other sumer fruit syrups like my cherry syrup recipe which brings a rich, deeper sweetness, or the strawberry version which leans softer and more floral.

Ingredients you’ll need

• Fresh or frozen raspberries

• Granulated sugar

• Water

How to make your homemade raspberry simple syrup

1. Combine ingredients: In a small saucepan, add raspberries, sugar, and water.

2. Simmer gently: Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves and the berries soften, about 20 minutes.

3. Mash the raspberries: Use the back of a spoon or a potato masher to release more flavor and color.

4. Strain: Place a fine-mesh strainer over a bowl or jar and pour the syrup through. Press gently on the berries to extract all the liquid, but avoid forcing seeds through.

5. Cool and store: Let the syrup cool completely, then transfer to a clean jar or bottle. Store in the refrigerator for up to 2 weeks.

Tips and variations

If you like your syrup on the thicker side, just let it simmer a little longer so it reduces down. Want to give it an extra layer of flavor? Toss in a strip of lemon peel while it cooks, or stir in a splash of vanilla once you’ve strained it. And don’t worry if you only have frozen raspberries sitting in the freezer, they work just as well, no need to thaw first. This is a very good recipe as well if you are looking to store some for canning purposes.

How to use this raspberry syrup

You can stir a splash into sparkling water for an instant homemade soda, or drizzle it over pancakes, waffles, or French toast if you want to make breakfast feel a bit special. It’s lovely in iced tea or lemonade too, just the right balance of sweet and tart. I even like mixing a spoonful into yogurt or oatmeal when I want something quick but not boring. And if you’re the type who likes having options, think of this raspberry syrup as part of a little collection.

This homemade raspberry simple syrup is quick, inexpensive, and tastes far better than anything bottled. With its bright color and sweet-tart flavor, it adds a touch of elegance to everyday food and drinks. Making it in September feels like bottling the last burst of summer before moving into autumn comfort foods. Next time you see raspberries at the market, grab a carton and make a jar of syrup, you’ll thank yourself later.