This easy Raspberry Syrup Recipe is thick, sweet, and perfect for serving with waffles, French toast, ice cream, and cakes. It uses just a few ingredients and can be made with either fresh or frozen berries.
I love having this raspberry syrup on hand because it can be used to quickly turn all kinds of breakfast and dessert recipes into something exciting. Serve with yogurt and granola for a yummy parfait. Or try drizzling over brownies, cheesecake, or bundt cake.
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Raspberry Syrup Recipe
Looking for an easy way to brighten up your breakfasts or desserts? This simple raspberry syrup recipe takes just about 10 minutes to make and will immediately turn pancakes, waffles, French toast, yogurt, cheesecake, ice cream, and so much more into something incredible!
Unlike some homemade syrups that are a runnier simple syrup, this dessert sauce uses cornstarch to keep it nice and thick. When raspberries aren’t in season, you can swap out frozen raspberries. You can also try making one of our other homemade syrups like this Blackberry Syrup or Mixed Berry Syrup.
Ingredients You’ll Need
- Sugar - the sugar not only sweetens and helps to preserve the syrup, it also helps to thicken it as it boils.
- Cornstarch - adding a little cornstarch makes this syrup nice and thick. Be sure to whisk it with the sugar and water before heating.
- Raspberries - you can use either fresh or frozen raspberries for this syrup recipe. If you go with frozen, there’s no need to thaw them ahead of time unless you remember to. If you use fresh, you may need to cook them for a bit longer to help release their juices.
- Lemon Juice - this seasons the syrup and helps to set the natural pectins within the berries.
How to Make Raspberry Syrup
- Whisk together the sugar, water, and cornstarch. In a medium pot, whisk the sugar, water, and cornstarch until combined.
- Simmer with the raspberries. Add the raspberries and lemon juice and bring to a boil. Simmer for about 1 minute, or until the berries become soft.
- Cool. Allow the syrup to cool slightly before serving or storing for later.
Frequently Asked Questions
This is completely up to you! If you want to strain out the raspberry seeds, the best time to do so is right when you pull it off of the heat because this is when it will be the most loose. As it cools, the sauce thickens. Strain through a fine mesh strainer, pressing with a spatula to make sure you don’t lose any of the syrup.
Yes! If you want to freeze, I recommend freezing flat in large freezer bags. Or, freeze in ice cube trays for single servings!
As long as you store your syrup in an airtight container in the fridge, it should last for up to 2 weeks. Make sure that it has cooled completely before closing the lid and placing in the fridge.
Storing Instructions
- Refrigerator: store in an airtight container in the fridge for up to 2 weeks.
- Freezer: freeze in freezer bags, ice cube trays, or an airtight container for up to 2 months. To thaw, transfer to the fridge overnight.
Raspberry Syrup Recipe
Ingredients
- 1 cup Sugar
- 1 cup Water
- 2 Tablespoons Cornstarch
- 2 cups Raspberries fresh or frozen
- 2 Tablespoons Lemon Juice
Instructions
- In a medium-sized saucepan, combine the sugar, water, and cornstarch. Whisk until combined, then add the raspberries and lemon juice.
- Over medium high heat, bring to a boil for about 1 minute, or until the berries are soft and plump.
- Remove from heat and then allow the berry syrup to cool slightly before serving with pancakes, waffles, French toast, ice cream, and more. Enjoy!
Nutrition
More Homemade Syrup Recipes
- Blueberry Syrup
- Coconut Syrup
- Homemade Buttermilk Syrup
- Homemade Chocolate Syrup
- Apple Cider Syrup
- Blackberry Syrup
- Mixed Berry Syrup
- More Breakfast Recipes
- More Dessert Recipes
You'll love this quick and easy raspberry syrup for pancakes, waffles, ice cream, and so much more. Made with cornstarch, it's more of a thick raspberry sauce that can be made with either fresh raspberries or frozen raspberries.
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