Raspberry Syrup Recipe

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35 minutes

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This easy Raspberry Syrup is one of my favorite ways to add a burst of fresh berry goodness to breakfast, desserts, drinks, and more. The best part? It’s a deliciously sweet and tangy homemade syrup you can whip up with just four simple ingredients.

A spoon drips raspberry jam into a glass jar filled to the brim, with fresh raspberries scattered around the base.
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Homemade Raspberry Syrup

If you love homemade syrups as much as we do, you’ve going to want put this fresh raspberry syrup on just about everything! Making it is as easy as throwing 4 simple ingredients into a pot and letting them simmer. In about 20 minutes, you’ll have a sweet and tangy syrup that tastes absolutely amazing!

It’s so good, you’re going to want to put it on everything. Not only do I love it for pancakes and waffles, but it also takes ice cream and cheesecake to the next level!

I’ve even made this with frozen berries, instead of fresh, which means you can make this syrup any time of the year. I guarantee that once you try this homemade version, store-bought syrup will never taste the same again!

If you love this recipe, you’ll also want to check out this Easy Blueberry Syrup and Strawberry Syrup.

A stack of pancakes topped with raspberry sauce on a white plate, surrounded by fresh raspberries and a jar of raspberry sauce in the background. Fork and knife are placed on the left.

Why We Love This Recipe

  • Easy recipe: This delicious raspberry sauce recipe comes together in minutes, using just 4 simple ingredients.
  • Bursting with flavor: You’ll get fresh, sweet and tangy raspberries in every drizzle.
  • Homemade goodness: Much tastier and fresher than store-bought syrups.
  • Thoughtful gift: Makes a wonderful holiday, housewarming or hostess gift.

Ingredients

  • Cornstarch
  • Water
  • Fresh Raspberries
  • Sugar

How to Make Raspberry Syrup

Step 1. Start by combining your cornstarch with 4 tablespoons of cold water. Whisk together until well combined, and then set aside.

A white cup filled with corn starch and water, with raspberries on the side

Step 2. Add the raspberries, sugar, and water to a saucepan. Whisk together and bring to a slow boil.

Step 3. When the raspberries become soft, add the cornstarch mixture.

A pot filled with raspberries and sugar, with some raspberries partially submerged in a liquid mixture.

Step 4. Continue to simmer on medium heat, until the mixture becomes thick. Turn off the heat and let it cool. Once cooled, it should thicken even more.

A whisk stirring a thick raspberry sauce in a black pot, with fresh raspberries scattered around.

Step 5. Pour into mason jars and let cool before sealing with a tight-fitting lid.

Storage Instructions

You’ll want to store this syrup in the refrigerator. It should keep well for up to two weeks, though it never lasts that long in our house!

A spoon drizzles raspberry jam into a glass jar, with fresh raspberries scattered around the jar.

Delicious Ways to Use Homemade Syrup

  • Drizzle over vanilla ice cream for a fruity twist.
  • Pour it over pancakes and waffles.
  • Swirl into yogurt or oatmeal for a burst of flavor.
  • Use as a topping for cheesecake or pound cake.
  • Brush over grilled peaches or pineapple for a caramelized fruit dessert.
  • Mix into salad dressings for a sweet and tangy raspberry flavor.
  • Serve as a topping for panna cotta or custard desserts.
  • Strain the seeds to make a raspberry simple syrup for your favorite cocktail, mocktail or lemonade recipe.
A stack of pancakes topped with raspberry sauce, served on a white plate with fresh raspberries on the side.

FAQs

Should I strain the syrup after cooking It?

It’s not necessary, but you can if you want a smoother consistency. Just add the warm syrup to a fine mesh strainer or sieve before allowing it to cool.

How can I tell when it’s done cooking?

The syrup is ready when it has thickened slightly and coats the back of a spoon. It will continue to thicken as it cools.

What if my syrup is too thin after cooling?

If your syrup is thinner than what you prefer after cooling, you can return it to the stovetop and simmer it for a few more minutes to thicken it further.

A stack of pancakes topped with red berry sauce, served on a white plate with a raspberry on the side.

More Berry Recipes

A jar of raspberry jam with fresh raspberries scattered around it on a white surface.
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Raspberry Syrup Recipe


Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
This homemade raspberry syrup, easy to make with just four ingredients, is the perfect way to add a touch of fresh berry goodness to breakfast, desserts and even drinks.

Equipment

Ingredients
 

  • 2 tablespoons cornstarch
  • 1 1/4 cup cold water separated
  • 2 cups fresh raspberries
  • 1 cup sugar

Instructions

  • Start by combining your cornstarch with 4 tablespoons of cold water. Whisk together until well combined, and then set aside.
    2 tablespoons cornstarch, 1 1/4 cup cold water
  • Add the raspberries, sugar, and water to a saucepan. Whisk together and bring to a slow boil.
    2 cups fresh raspberries, 1 cup sugar, 1 1/4 cup cold water
  • When the raspberries become soft, add the cornstarch mixture.
  • Continue to simmer on medium heat, until the mixture becomes thick. You'll know it's ready when it has thickened slightly and coats the back of a spoon. It'll also continue to thicken as it cools. Turn off the heat and let it cool. Once cooled, it should thicken even more.
  • Pour into mason jars (or container of choice), then seal with a tight fitting lid.

Notes

If your syrup is thinner than what you prefer after cooling, you can return it to the stovetop and simmer it for a few more minutes to thicken it further.

Nutrition

Serving: 1g | Calories: 159kcal | Carbohydrates: 40g | Protein: 0.5g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 61mg | Fiber: 3g | Sugar: 35g | Vitamin A: 13IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 0.3mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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