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Homemade Raspberry Syrup

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Indulge in the sweet tanginess of summer with my homemade raspberry syrup. Bursting with the vibrant flavors of ripe raspberries, each spoonful is a delightful symphony of tartness and sweetness. Crafted with care using the finest raspberries, sugar, and a hint of lemon juice, this syrup is a true labor of love. Whether drizzled over fluffy pancakes, swirled into yogurt, or mixed into cocktails, my homemade raspberry syrup adds a burst of fruity goodness to any dish or drink. Elevate your breakfasts, desserts, and beverages with the irresistible taste of summer in every drop.

Homemade Raspberry Syrup

Crafted with care using the finest raspberries, sugar, and a hint of lemon juice, this syrup is a true labor of love. Whether drizzled over fluffy pancakes, swirled into yogurt, or mixed into cocktails, my homemade raspberry syrup adds a burst of fruity goodness to any dish or drink. 

Author: Rhonda Gillihan Courses: , Recipe Keys: Gluten Free Sauces Sauces
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Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Beginner Servings: 16 Calories: 57 Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Optional: Mash or Puree the Raspberries (if desired):

    Depending on the texture you prefer for your syrup, you can leave the raspberries as they are for a chunkier syrup, or you can mash them with a fork or potato masher for a slightly smoother consistency. For an even smoother syrup, you can puree the raspberries in a blender or food processor until smooth.

    Once your raspberries are prepared, you're ready to proceed with making your homemade raspberry syrup.

  2. Making the Syrup:
    • In a medium saucepan, combine the raspberries, sugar, water and lemon juice.
    • Bring the mixture to a boil over medium heat, stirring occasionally.
    • Once boiling, reduce the heat to low and let the mixture simmer for about 10-15 minutes, or until the raspberries have softened and the liquid has thickened slightly.
  3. Straining The Raspberry Syrup:
    • Remove the saucepan from the heat and let the mixture cool for a few minutes.
    • Using a fine mesh sieve or cheesecloth, strain the mixture to remove the raspberry seeds and solids, pressing down gently to extract as much syrup as possible.
  4. Store your Raspberry Syrup
    • Transfer the syrup to a clean jar or bottle and let it cool completely before refrigerating.
    • Enjoy your homemade raspberry syrup on pancakes, waffles, French toast, yogurt, or in cocktails!

     

Nutrition Facts

Serving Size 1.8 oz

Servings 16

Amount Per Serving
Calories 57kcal
% Daily Value *
Total Fat 0.1g1%
Sodium 1mg1%
Potassium 37mg2%
Total Carbohydrate 14.47g5%
Dietary Fiber 1g4%
Sugars 13g
Vitamin A 19 IU
Vitamin C 5.5 mg
Calcium 6 mg
Iron 0.21 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pureeing the raspberries before making the syrup can indeed make the process easier and result in a smoother texture. Whether or not you need to strain the syrup afterward depends on your preference for the final consistency.

Here are some considerations:

  1. Pureeing the Raspberries: Pureeing the raspberries (or mashing then with a potato masher) before cooking them into syrup creates a smoother texture and helps release more flavor and color from the berries. This can make the syrup-making process quicker and may result in a more evenly flavored syrup.

  2. Straining the Syrup: If you prefer a completely smooth syrup without any pulp or seeds, you may still want to strain the pureed mixture after cooking. This will remove any remaining solids and yield a silky-smooth syrup.

  3. Skipping the Straining: If you don't mind a bit of texture in your syrup and enjoy the added fiber and fruitiness from the pulp, you can skip the straining step altogether. This will result in a thicker syrup with visible specks of raspberry pulp.

Ultimately, whether or not to strain the syrup is a matter of personal preference. If you prefer a smooth, refined syrup, straining after pureeing and cooking is recommended. However, if you enjoy a more rustic texture and don't mind some pulp, you can skip the straining step. Experiment with both methods to find the texture that you prefer for your homemade raspberry syrup.

SUGGESTION:

RECOMMENDATIONS:

Oh how I would be completely lost without this food processor. I love this thing! Many jams, jellies,, syrups and meals have been made swiftly using my favorite food processor! The compact yet mighty Hamilton Beach 70730 Food Processor & Vegetable Chopper is a kitchen powerhouse, seamlessly handling chopping, slicing, mincing, and pureeing tasks. Its space-saving design fits neatly in any cabinet, while its efficient performance, from finely mincing herbs to effortlessly pureeing ingredients, ensures that home cooks won't be disappointed with its capabilities.

Making this in large batches and storing in your pantry can ensure you have this homemade syrup throughout the year, even when fresh fruit is not in season. Trust me, you will elevate your canning and food preservation game with the Granite Ware Enamel-on-steel 12-Piece Canner Kit. This comprehensive set includes a 21.5 qt. Water Bath Canner, Jar Rack, Blancher, Colander, and 5 pc. Canning Tool Set, perfect for preserving homemade syrups, preserves, and blanching vegetables before freezer storage. Take your canning and preservation skills to the next level!

Keywords: gluten free, syrup, raspberry

Frequently Asked Questions

Expand All:
Do I need to reheat the syrup to serve it after refrigeration?

For homemade fruit syrups like strawberry, blueberry, and raspberry syrup, whether or not they need to be heated before serving over pancakes largely depends on personal preference and desired consistency.

Heating the syrup can help to:

  1. Thicken the syrup: Heating the syrup can evaporate some of the water content, resulting in a thicker consistency that clings better to pancakes or waffles.

  2. Enhance flavor: Heating the syrup can intensify the flavors of the fruit and other ingredients, resulting in a more robust and flavorful syrup.

  3. Provide a warm topping: Many people enjoy warm syrup over their breakfast dishes, as it adds a comforting touch to the meal.

However, serving the syrup cold or at room temperature can also be delicious and refreshing, especially on hot summer mornings.

Ultimately, it's up to personal preference. If you prefer warm syrup, you can heat it gently in a saucepan on the stove or in the microwave until warmed to your liking. If you prefer cold syrup, you can simply store it in the refrigerator and serve it chilled.

If you decide to heat the syrup, be sure to do so gently and avoid boiling it, as this can alter the texture and flavor. Enjoy experimenting with different serving temperatures to find what you like best!

What is the shelf life of homemade raspberry syrup?

Homemade fresh berry like strawberry, raspberry or blueberry syrup can be stored in the refrigerator for an extended period. Here are the recommended storage times:

  • In the refrigerator: Homemade fruit syrup can be stored in an airtight container in the refrigerator for up to 2 weeks. Make sure to let it cool completely before refrigerating.
  • In the pantry: If you've properly canned the syrup using a water bath canner, it can last for up to 1 year in a cool, dark pantry. However, homemade syrups without preservatives may not have as long of a shelf life as commercially produced syrups, so it's best to use immediately or refrigerate for up to two weeks. If you are making fruit syrup in large batches, you should follow recommendations for water bath canning for long term pantry storage.

How do I preserve raspberry syrup using a water bath canner for long term storage?

To can homemade strawberry, raspberry or blueberry syrup for long-term storage, you'll want to follow proper canning procedures to ensure safety and shelf stability. Here's how you can can strawberry syrup using a water bath canner:

  1. Prepare the Syrup: Follow the recipe for making homemade strawberry syrup, ensuring that it is fully cooked and heated through. The addition of lemon juice helps to increase acidity, which aids in preservation.

  2. Prepare Canning Jars and Lids: Wash canning jars, lids, and bands in hot, soapy water, and rinse well. Place the jars in a large pot filled with water and bring to a simmer to sterilize them. Keep the jars hot until ready to fill.

  3. Fill the Jars: Carefully ladle the hot fruit syrup into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Use a clean damp cloth to wipe the rims of the jars to ensure a proper seal.

  4. Apply Lids and Bands: Place sterilized lids on the jars, then screw on the bands until fingertip tight. Do not overtighten.

  5. Process in Water Bath Canner: Place the filled jars in a water bath canner, ensuring that they are covered by at least 1 to 2 inches of water. Bring the water to a boil and process the jars according to the recommended processing time for fruit syrups, typically around 10-15 minutes.

  6. Remove and Cool: After processing, carefully remove the jars from the canner and place them on a clean towel or rack to cool completely. Cover with a bath towel and leave to cool overnight (at least 24 hours). As they cool, you may hear the lids "pop," indicating a proper seal.

  7. Check Seals and Store: Once the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not flex or move, the jar is properly sealed. Store the sealed jars in a cool, dark place for long-term storage up to 1 year. If the lid flexes, you can use the syrup right away or store that jar in the refrigerator up to 2 weeks.

When properly canned using a water bath canner and following safe canning practices, homemade fruit syrup can last for up to 1 year in a cool, dark pantry. The addition of lemon juice helps to increase acidity, which aids in preservation.

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