Can I use frozen raspberries?

Yes, add frozen raspberries directly to the sugar mixture. Cook 1-2 minutes longer.

Can I reduce the sugar?

Yes, but less sugar may affect texture and shelf life. Try ¾ cup for a tart version.

Can I double the recipe?

Yes, use a larger pan and add a few extra minutes of cooking time.

How do I know the berries are broken down enough?

The mixture should be jammy with no whole berries visible.

Easy Homemade Raspberry Syrup Recipe

Name: Easy Raspberry Syrup Recipe
Prep time: PT-486995H14M15S
Cook time: PT-486995H14M15S
Total time: PT-486995H14M15S
Yield: 1
Cuisine: American
Ingredients: 1 cup granulated sugar; 1/2 cup water; 1/2 cup fresh raspberries (or frozen, but fresh is preferred)

Description

This Easy Raspberry Syrup is sweet, fruity, and perfect for drizzling over pancakes, waffles, desserts, or mixing into drinks!

Ingredients

Scale

1 cup granulated sugar
1/2 cup water
1/2 cup fresh raspberries (or frozen, but fresh is preferred)

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Instructions

Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.
Add the raspberries and cook until the berries break down, about 5 to 6 minutes. Lower the heat once it starts to boil. Use a spatula to help break down the berries.
Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer. Use a spatula to press the mixture through, leaving seeds behind.
Let the syrup cool. It will thicken as it cools. Store in the refrigerator for up to 3 weeks.

Notes

Fresh raspberries give the best flavor, but frozen can be used. Try it on pancakes, ice cream, or stirred into lemonade!