This homemade raspberry syrup is a great way to use those beautiful fresh raspberries! Don't worry you can use frozen raspberries too! With just 4 simple ingredients this easy recipe is ready in 10 minutes or less! It's sweet raspberry flavor is perfect for buttermilk pancakes, waffles or even baked scones!
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Why Choose This Recipe
- Made with fresh or frozen raspberries (my favorite berries)!
- As easy and as delicious as my Lemon Cream Syrup or Cinnamon Cream Syrup!
- Fast and from scratch homemade syrup to shake things up from the normal maple syrup!
- Also a great recipe drizzled over fresh fruit, vanilla ice cream or an Angel Food Cake!
- You could even stir a little in your favorite drinks! Turn that lemonade into raspberry lemonade!
Ingredient Notes
- Corn Syrup - Agave or regular honey may be substituted for the corn syrup.
- Red Raspberries - Fresh blackberries, black raspberries or strawberries can be subbed for the raspberries.
- Heavy Whipping Cream - You can substitute whipping cream or evaporated milk however the syrup won't be as thick.
Step by Step Instructions
- You will need ½ cup of raspberry puree for this syrup.
- Puree 2 Cups of Raspberries in a blender or food processor and press the pureed contents through a fine mesh strainer or a fine sieve to remove most of the seeds.
- Discard seeds.
- Measure the sugar, corn syrup, and raspberry puree into a medium saucepan.
- Bring the raspberry mixture to a boil over medium heat.
- Boil while whisking for 4 minutes.
- Remove from the heat and whisk in the heavy cream.
- Carefully pour into a syrup jar or my favorite, a mason jar. It's so easy to reheat this syrup in the microwave if I keep it in mason jars.
- Drizzle over a stack of you favorite pancakes or french toast!
Recipe FAQs and Expert Tips
I have many different syrup recipes on my website and I am always asked about canning them. I will be honest. I am not a canning expert. I am hesitant to say yes because of the cream in the syrup. Milk and cream are low in acidity which if canned by water bath or steam methods would have bacteria growth that causes botulism. So if canned a pressure canner would be necessary. However, it still may not be safe. If this is something you want to do please contact your local extension offices that specialize in canning to find out what the proper method is.
Keep this syrup in the fridge. You can reheat it on the stove top or carefully in the microwave.
The shelf life of this syrup is 2 weeks if stored in the fridge in an airtight container.
Related Syrup Recipes
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Raspberry Cream Syrup Recipe
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
- Yield: 2 Cups Syrup 1x
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Description
This homemade raspberry syrup is a great way to use those beautiful fresh raspberries! Don't worry you can use frozen raspberries too! With just 4 simple ingredients this easy recipe is ready in 10 minutes or less! It's sweet raspberry flavor is perfect for buttermilk pancakes, waffles or even baked scones!
Ingredients
- 1 cup Sugar
- ½ cup Corn Syrup
- ½ Cup Raspberry Puree (you'll need 2 cups of raspberries to get this)
- ¾ cup Heavy Cream
Instructions
- Puree 2 cups of either fresh or frozen raspberries in a blender or food processor.
- Press through a strainer to remove most of the seeds.
- Measure the sugar, corn syrup, and raspberry puree into a medium pot.
- Bring to a boil over medium heat.
- Boil 4 minutes while whisking.
- Remove from heat and whisk in the heavy cream.
- Serve!
Notes
- Corn Syrup - Agave or regular honey may be substituted for the corn syrup.
- Red Raspberries - Fresh blackberries, black raspberries or strawberries can be subbed for the raspberries.
- Heavy Whipping Cream - You can substitute whipping cream or evaporated milk however the syrup won't be as thick.
- I have many different syrup recipes on my website and I am always asked about canning them. I will be honest. I am not a canning expert. I am hesitant to say yes because of the cream in the syrup. Milk and cream are low in acidity which if canned by water bath or steam methods would have bacteria growth that causes botulism. So if canned a pressure canner would be necessary. However, it still may not be safe. If this is something you want to do please contact your local extension offices that specialize in canning to find out what the proper method is.
Keywords: raspberry syrup, raspberry syrup for pancakes, pancake syrup
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