Raspberry Syrup/Sauce

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.

Course Condiment

Cuisine American, Canadian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 73kcal

Author Michelle

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