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!
- 1 cup Sugar
- 1/2 cup Corn Syrup
- 1/2 Cup Raspberry Puree (you'll need 2 cups of raspberries to get this)
- 3/4 cup Heavy Cream
- 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.
- 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