Raspberry Simple Syrup
This raspberry simple syrup is made using just 3 ingredients and is amazing on pancakes, waffles, cakes, or in cocktails!!
What is Raspberry Simple Syrup?
Simple syrup is usually made with equal parts water and sugar. The mixture is heated to help the sugar dissolve, which yields a sweet syrup that can be used to sweeten and flavor just about anything!
This recipe makes a raspberry simple syrup by adding in a cup of fresh or frozen raspberries.
The raspberries pack this syrup with flavor and give it a beautiful red color.
Raspberry Simple Syrup Ingredients & Substitutions
Like I mentioned above, this recipe is pretty straight forward! However, there are some substitutions and swaps you can make if needed.
- Water – Room temperature tap water works great in this recipe.
- Granulated Sugar – I like using granulated sugar because it’s what I usually have on hand, but you can also use extra fine sugar or caster sugar.
- Raspberries – You can use fresh or frozen raspberries in this recipe. If you use frozen, I recommend simmering the mixture a couple extra minutes!
How Do You Make Raspberry Simple Syrup?
I love this recipe because it seriously takes less than 10 minutes to make!
Pour 1 cup of water into a small saucepan. Heat over a medium-high heat until the water begins to boil.
Add in 1 cup of granulated sugar and stir continuously until the sugar is fully dissolved.
Add in the raspberries and turn the heat down to low and let the mixture simmer for about 5 minutes.
Turn off the heat then mash the raspberries using a potato masher.
If I’m making this for drinks, I usually pour it through a fine mesh sieve.
If I’m making this for pancakes or waffles, I simmer it for about 8 minutes to let it thicken up a bit and leave the bits of raspberries in there for more texture.
Remove from heat and pour into a medium-sized bowl to cool to room temperature, then cover and set aside.
If you’re making this in advance, it can be stored in an airtight container in the fridge for up to 2 weeks.
How Can You Use This Raspberry Simple Syrup?
I’m sure it’s no surprise, but my favorite way to use raspberry simple syrup is to brush it on cake layers!! It adds both moisture and flavor, and truly makes any cake irresistible.
I highly recommend leveling each cake layer before adding the syrup, so they can easily absorb the syrup.
You can use a silicone pastry brush or a plastic squirt bottle to generously soak each cake layer with syrup. The entire top of the cake layer should look moist once you’ve added it.
I usually brush my cake layers with simple syrup right before I assemble a cake. If you want to make / freeze cake layer in advance, I recommend thawing them and then adding the simple syrup just before you frost the cake.
I use this technique in my Berry Chantilly Cake recipe, and it really takes the cake to the next level.
This raspberry simple syrup also tastes amazing in cocktails, mocktails, milkshakes, or even with ice cream. The sky is really the limit!
How Do You Store Raspberry Simple Syrup?
This recipe can be made in advance, or leftovers can be stored in an airtight container in the fridge for up to 2 weeks. It can also be frozen for up to a month. To learn more, you can read this post about how long simple syrup lasts.
I usually keep mine in a mason jar, but any container with a good lid should work just fine.
Let Me Know What You Think
If you try this raspberry simple syrup recipe, please let me know what you think by sharing a rating below!
Raspberry Simple Syrup
Ingredients
Raspberry Simple Syrup
- 1 cup water 240g
- 1 cup granulated sugar 200g
- 1 cup raspberries, fresh or frozen 120g
Instructions
Raspberry Simple Syrup
- Pour 1 cup of water into a small saucepan. Heat over a medium-high heat until the water begins to boil.
- Add in 1 cup of granulated sugar and stir continuously until the sugar is fully dissolved.
- Add in the raspberries and turn the heat down to low and let the mixture simmer for about 5 minutes. Turn off the heat then mash the raspberries using a potato masher.
- If I'm making this for drinks I usually pour it through a fine mesh sieve. If I'm making this for pancakes or waffles I simmer it for about 8 minutes to let it thicken up a bit and leave the bits of raspberries in there for more texture.
- Pour into a medium-sized bowl to cool to room temperature, then cover and set aside.
- If you're making this in advance, it can be stored in an airtight container in the fridge for up to 2 weeks.
Video
Notes
Fresh vs Frozen Raspberries
You can use fresh or frozen raspberries to make this simple syrup. However, you may want to simmer the mixture a couple minutes longer if you use frozen berries as they add more moisture to simple syrup than fresh raspberries.How to Store This Raspberry Simple Syrup
This recipe can be made in advance or leftovers can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months. I usually keep mine in a mason jar but any container with a good lid should work just fine.Nutrition
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When I defrost the frozen raspberries there is a lot of liquid raspberry juice so I’m going to use that instead of water and see how that works. Fingers crossed! I have a lot of frozen berries and fresh ones are abundant so I am try to use up the frozen ones. Any other suggestions would be appreciated
Hi Val,
Using the raspberry juice instead of water is such a great idea! It’ll add even more flavor and color. Just make sure to taste as you go, since the juice can be more tart or concentrated than water depending on the berries. You could also simmer down the juice a bit before using it if you want a stronger flavor without adding too much liquid. Hope that helps, happy baking!!