Raspberry Syrup

If you know how to make Simple Syrup, you know how to make Raspberry Syrup (or any fruit syrup really!). As mentioned earlier on this page, Simple Syrup is the basis for a lot of cocktail syrups, and Raspberry Syrup is not different. Basically all you're doing is adding raspberries to Simple Syrup and you're good to go.

As with anything in life, fresh raspberries are a better way to go than using frozen raspberries, but that's not always possible. If you are using frozen raspberries, it may be wise to either defrost them or to keep them on the heat for a little while rather than following the recipe below strictly.

And finally, as with our Simple Syrup recipe, we prefer to make Simple Syrup at a ratio of two parts sugar to one part water. A lot of recipes will call for a ratio of one to one, but the higher sugar content helps preserve the syrup. Adjust as you see fit.

Total Time 10

Ingredients

2 parts White Sugar by volume.
1 part Water by volume.
1 part Raspberries by volume.

Instructions

Make Simple Syrup by combining water and sugar on the stove. Heat slowly while stirring to make sure sugar completely disolves. Boil for about a minute.
Remove from heat and add the raspberries. Mash the raspberries with a fork or masher to make sure they're broken up.
Put lid on pot and let sit for one hour.
Strain the mixture through a strainer to remove any solids.
Put in steralised bottle* and refrigerate.

Notes

*A note on sterilising bottles: it's important to ensure that the bottles you use are very clean to avoid contamination of your syrups. There are a few options here whether you want to boil the bottle (be careful!) or put them through a dishwasher. Some may use high proof spirit to sterilise but this may not do the job, however you should be able to find pure food safe alcohol or steriliser at home brew supply stores if that's your thing.