Description

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

Scale

2 cups raspberries
1 cup brown sugar
2 tbsp lemon juice

Cook Mode Prevent your screen from going dark

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 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.

Prep Time: 15 minutes
Cook Time: 5 minutes