Simple 3 Ingredient Raspberry Syrup Recipe
This 3 ingredient homemade raspberry syrup is a great way to use up fresh berries in the summertime! Simple and delicious, it makes a perfect topping for ice cream, pancakes, and more.
We recently got home from our annual summer trip to visit my husband’s family in Michigan. While we were there, we decided to visit a local farm and do some fresh raspberry picking. Believe it or not, it was my first time ever berry picking, but we thoroughly enjoyed it (especially my berry loving toddler).
I knew I wanted to do something fun with these raspberries, so I quickly processed them and threw them in the freezer for later use (you can read more about my fruit freezing method here).
Once we made it back home, I pulled these raspberries straight out of the freezer with the idea to make a quick sauce to go over homemade ice cream (yes, it was the best thing ever!).
The results were great! This recipe only required 3 ingredients and about 15 minutes of my time. No store-bought syrup needed!
Let’s make it.
Ingredients in Raspberry Syrup
Per usual, this recipe uses simple ingredients. You will need:
- 2 cups fresh or frozen raspberries
- 2 tbsp lemon juice
- 1 cup brown sugar
How to Make Homemade Raspberry Syrup
- The first step is to add 2 cups of raspberries, 1 cup sugar, and 2 tbsp of fresh lemon juice to a small saucepan over medium-high heat.
- Stir together and bring to a boil, reducing the heat to low once it begins to boil.
- Cook the raspberry mixture for 5-10 minutes, or until the sugar dissolves and it begins to thicken. Make sure to stir frequently so it doesn’t burn! An easy way to tell if its thickened is to run a wooden spoon along the bottom of the pan.
- Remove from heat. Using an immersion blender, gently lower the blender into the pan of raspberry syrup and begin to blend until completely pureed.
- Strain the remaining seeds from the raspberry syrup. The easiest way to do this is by adding the mixture to a fine mesh strainer. Using a rubber spatula or the back of a spoon, gently press the raspberry mixture along the sides of the strainer until all the seeds have been removed. You will be left with a smooth, raspberry syrup goodness.
- Allow to cool to room temperature or serve warm over ice cream, french toast, pancakes… whatever your heart desires!
- This raspberry syrup will store in an airtight container (I typically use a small mason jar) in the fridge for up to a week.
Tips for Success
- If you don’t own an immersion blender, you could also use a food processor or blender to puree the raspberries, or simply use a potato masher.
- I highly recommend using raspberries in season for this recipe. Local raspberries are even better! It does make a difference in the overall flavor and look of the syrup (I mean just look at that beautiful color….)
- This recipe is extremely versatile! Our favorite way to use it is as a topping for vanilla ice cream, but you could also spoon it over angel food cake, use it as a sweetener for raspberry lemonade, or even cocktails! (Raspberry mojito anyone?)
- This recipe makes a small batch of syrup (about 1 cup strained) but it can easily be doubled (or even tripled!) to make more homemade raspberry goodness.
- Experiment with different flavors! Fresh raspberries are delicious, but strawberries, blackberries, and blueberries would also be divine.
- If you don’t have any fresh lemon juice on hand, orange juice will also work.
- White sugar and maple syrup will also work in this recipe to sweeten the raspberry sauce. Just be aware that the maple syrup may give it a slightly different flavor.
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You can find the easy printable recipe card for this homemade raspberry sauce down below.
Easy Raspberry Syrup
This 3 ingredient homemade raspberry syrup is a perfect way to use up fresh summer produce! Simple and delicious, it makes a perfect topping for ice cream, pancakes, and more.
Ingredients
- 2 cups raspberries
- 1 cup brown sugar
- 2 tbsp lemon juice
Instructions
- The first step is to add 2 cups of raspberries, 1 cup sugar, and 2 tbsp of fresh lemon juice to a small saucepan over medium-high heat.
- Stir together and bring to a boil, reducing the heat to low once it begins to boil.
- Cook the raspberry mixture for 5-10 minutes, or until the sugar dissolves and it begins to thicken. Make sure to stir frequently so it doesn't burn! An easy way to tell if its thickened is to run a wooden spoon along the bottom of the pan.
- Remove from heat. Using an immersion blender, gently lower the blender into the pan of raspberry syrup and begin to blend until completely pureed.
- Strain the remaining seeds from the raspberry syrup. The easiest way to do this is by adding the mixture to a fine mesh strainer. Using a rubber spatula or the back of a spoon, gently press the raspberry mixture along the sides of the strainer until all the seeds have been removed. You will be left with a smooth, raspberry syrup goodness.
- Allow to cool to room temperature or serve warm over ice cream, french toast, pancakes... whatever your heart desires!
- This raspberry syrup will store in an airtight container (I typically use a small mason jar) in the fridge for up to a week.
Notes
If you enjoyed this recipe, be sure to come back and give it a 5 star rating and let me know how it turned out for you!
