I love raspberries. If they’re in season, I’m buying them in bulk and if they’re not I’m getting the frozen kind to blend in to my smoothies. But an even better version is this homemade raspberry syrup. It combines the tartness of the berries with sugar into a sweet treat that’s perfect to layer over cakes, drizzle over ice cream or blend into your homemade ice tea.
Homemade Raspberry Syrup
- 12 oz raspberries (frozen or fresh)
- 1 cup sugar
- 1 teaspoon vanilla
Place raspberries and sugar over medium high heat.Bring to boil.
Simmer an additional 5 minutes.
Add 1 teaspoon vanilla.
Simmer 2-3 additional minutes.
Set aside to cool.
Run through sieve to get rid of seeds and pulp, and pour into small jar.
Is there any water used to bring it to a boil? Would love to make this!
I usually find the raspberries have enough moisture in them that you don’t need water, but you can use 2-4 tablespoons of water if you don’t think there’s enough. Just add slowly so it doesn’t get too runny.