Ingredients
Ingredients
- 1 cup raspberries (fresh or frozen)
- 1 cup water
- 1 cup granulated sugar
Instructions
- Combine Ingredients: Add the raspberries, water, and sugar to a medium saucepan, ensuring all ingredients are well mixed before heating.
- Simmer the Mixture: Place the saucepan over medium heat, stirring occasionally as the mixture comes to a simmer. Let it simmer for 1-2 minutes until the raspberries break down into mostly seeds and mush, releasing their flavor.
- Strain the Syrup: Remove the saucepan from heat and strain the mixture through a fine mesh strainer to separate the syrup from the raspberry pulp. Discard the pulp and keep the liquid.
- Cool the Syrup: Allow the syrup to cool at room temperature for about 15 minutes before transferring.
- Store the Syrup: Pour the cooled syrup into a syrup bottle or mason jar with a lid. Store in the refrigerator for up to 2 weeks.
Notes
- Use fresh or frozen raspberries depending on availability; frozen raspberries work well too.
- For a smoother syrup, press the pulp firmly through the strainer with a spoon.
- Store syrup in an airtight container in the fridge to maintain freshness for up to two weeks.
- This syrup is excellent for cocktails, coffee, lemonade, or drizzling over desserts.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Drinks
- Method: Stovetop
- Cuisine: American
