Name: Raspberry Simple Syrup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Ingredients: 16 ounces raspberries (fresh or frozen); 1 cup granulated sugar; 1 cup water; 1 teaspoon freshly squeezed lemon juice

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Our raspberry simple syrup is easy to make using frozen raspberries. Use it in cocktails, lemonade, iced tea, or desserts.

You may also like our blueberry simple syrup and blackberry simple syrup recipes!

Pouring raspberry simple syrup into glass.

Raspberry simple syrup is one of those “keep it in the fridge” recipes. It’s quick, it tastes like real berries, and it adds extra flavor to drinks and desserts without a whole lot of extra work.

This is the version I make with frozen raspberries. Fresh or frozen both work, but frozen keeps it easy and cost effective. The flavor still comes through, and you get a tasty raspberry syrup that works in cocktails, mocktails, iced tea, and more.

It’s made by simmering raspberries with sugar and water. Then you stir in a little lemon juice. The mixture gets strained so you’re left with a smooth raspberry syrup (no solids). It’s not a thick sauce, not even as thick as pancake syrup. It’s meant to pour easily.

How to Make Raspberry Simple Syrup

Add the raspberries, sugar, and water to a medium saucepan. Set it over medium heat.

Stir as it warms up, and once the sugar dissolves, continue to let it cook at a gentle simmer.

Let it simmer until the berries are broken down and the liquid turns deep red. This usually takes about 8 to 10 minutes. You’ll want to use a fork or potato masher to press the berries so they release more juice.

Take the saucepan off the heat, and stir in the lemon juice. Let the mixture cool for at least 10 to 15 minutes so it’s easier (and safer) to strain.

Set a fine mesh strainer (fine-mesh sieve) over a medium-sized bowl. Pour the mixture through and let it drip. For a clearer syrup, don’t force the raspberry pulp through the sieve.

Transfer the strained syrup to a sealable glass jar. Cool to room temperature, then store for later.

Frozen Raspberries vs Fresh Raspberries

Fresh raspberries are great when they’re in season, but frozen raspberries are reliable and usually cheaper. They also break down fast, which helps you get plenty of flavor without a long cook time. Use whichever you prefer!

Raspberry Syrup Uses

This homemade raspberry syrup has lots of ways that it can be used. Here are some of our favorites:

Cocktails: add a few tablespoons to vodka drinks, gin cocktails, whiskey drinks, or anything that normally uses simple syrup.
Mocktails: stir into sparkling water, club soda, or a homemade raspberry soda recipe. It’s fantastic in a raspberry Italian soda!
Lemonade: mix into lemonade for an easy raspberry lemonade.
Iced tea: sweeten iced tea with berry flavor.
Desserts: drizzle over cakes, ice cream, or brush onto cake layers for extra moisture.

Bottle of raspberry simple syrup on plate.

How to Store Leftovers

Store the syrup in the refrigerator in an airtight container or sealed glass jar for up to 1 week. Because this is fruit-based, it has a shorter shelf life than plain simple syrup.

If it smells fermented or gets cloudy in a way that looks off, it’s time to toss it and make a fresh batch.

More Simple Syrup Ideas