This Raspberry Syrup/Sauce is a quick, easy way to capture the fresh, tangy-sweet flavor of raspberries in a versatile recipe. Whether you want a smooth syrup for lattes and mocktails, or a thicker sauce to spoon over waffles or ice cream, this one method covers both.
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Why you'll love this recipe
This recipe is based on a simple syrup which can be easily thickened to become a richer sauce, similar to making strawberry sauce. It adds a fruity and tangy taste to everything from baked goods, desserts to drinks.
Fresh & fruity: bursting with fresh raspberry flavor.
Customizable: strain it for a thinner syrup or puree it for a thicker raspberry sauce.
Quick and easy: it comes together in under 15 minutes.
Versatile: perfect for adding to iced soda, vanilla ice cream, matcha raspberry lattes, or smothered on pancakes or waffles.
How to choose raspberries
Fresh raspberries should have a deep, bright red hue with no dull or brown patches.
They should look full, plump, and juicy, not shriveled or dry.
Berries are delicate and can mold quickly: check the container carefully, especially at the bottom.
Raspberries should smell sweet and fragrant. If they have no scent, they may be underripe.
They are very perishable: plan to use fresh raspberries within 1-2 days, or freeze them right away for longer storage.
How to make raspberry syrup/sauce
In a small saucepan, combine fresh raspberries, sugar, water, and lemon juice. Bring to a gentle boil over medium heat.
Reduce heat and simmer for about 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture slightly thickens. Cook according to your preference for syrup (thinner), or sauce (thicker).
For syrup: Strain through a fine mesh sieve to remove seeds and pulp, pressing to extract as much liquid as possible. Discard any remaining pulp and seeds.
For sauce: transfer to a blender or use an immersion blender to make it smoother, or leave as is.
Cool completely and store in a clean, airtight glass jar in the fridge for up to 1 week.
How to store
Store the Raspberry Syrup in a sterile, clean glass container in the fridge for up to 1 week.
As the syrup has not been through the hot water canning process, it is not safe to keep at room temperature.
How to use raspberry syrup/sauce
Use the Raspberry Syrup/Sauce in place of any sweetener.
As a syrup:
Mix into lemonades to make raspberry lemonade, raspberry lychee fizz, matcha raspberry latte, iced tea, raspberry hot chocolate, or mocha coffee drinks.
Drizzle over pancakes, waffles, or French toast.
Stir into yogurt.
As a sauce:
Spoon over Japanese cotton cheesecake, berry chantilly cake, vanilla ice cream, or pavlova.
Serve with panna cotta or rice pudding.
Swirl into oatmeal or chia pudding.
Flavor variations
Try adding other berries to make a mixed berry simple syrup, or add herbs such as basil or mint.
For a change in flavor, try using lime or yuzu instead of lemon.
Expert tips & notes
Adjust to taste: raspberries can vary in sweetness; they can be tart, or sweet.
Add a splash of vanilla extract for extra flavor.
For a thicker sauce, simmer for a couple minutes longer.
Note: even when pureeing the raspberry mixture, you may still have smaller seeds in it. Put it through a sieve if you prefer a completely smooth sauce.
Double or triple the recipe for a larger batch.
Other delicious raspberry recipes you may like
Be sure to check out these recipes!
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Raspberry Syrup/Sauce
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 6 oz (170g) fresh raspberries
- ¼ C granulated sugar
- ¼ C water
- ½ teaspoon lemon juice
Instructions
- In a small saucepan, combine fresh raspberries, sugar, water, and lemon juice. Bring to a gentle boil over medium heat.
- Reduce heat and simmer for about 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture slightly thickens.
- Cook according to your preference for syrup (thinner), or sauce (thicker).
- For syrup: Strain through a fine mesh sieve to remove seeds and pulp, pressing to extract as much liquid as possible. Discard any remaining pulp and seeds.
- For sauce: transfer to a blender or use an immersion blender to make it smoother, or leave as is.
- Cool completely and store in a clean, airtight glass jar in the fridge for up to 1 week.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Heidi
Your raspberry sauce is totally divine! I especially loved your tips for picking the best raspberries. Better berries make all the difference! My favorite way to use this sauce is to pour some over fresh made cheesecake... so YUM!
Michelle
Thanks Heidi! Quality in season raspberries definitely make such a big difference! 🙂
David @ Spiced
I can think of so many ways to use this raspberry syrup...starting with spooned over a bowl of vanilla bean ice cream!! Perfect for summer when fresh raspberries are more plentiful.
Michelle
Indeed, so versatile! We love fresh raspberries especially while they're in season, thanks David!