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

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.
Course Breakfast
Cuisine American
Keyword raspberry dessert sauce, raspberry sauce, raspberry syrup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 159kcal
Author Lisa O'Driscoll

Equipment

  • Sauce Pan
  • whisk

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