Home RecipesBreakfast Homemade Raspberry Syrup

Homemade Raspberry Syrup

by Jamie

One of the things I love most about summer is the glorious fresh fruit that’s available. Juicy peaches, sweet blueberries, cold slices of watermelon at a backyard barbecue. I love it! I found some beautiful raspberries on sale last week, they were just $12.99 for a case of 6 (12 ounce) packages! Can you believe it? I hardly could. I bought three cases and made a bunch of jam. (Click here for a Raspberry Jam tutorial. Please note that I use frozen berries in the tutorial, but you can use fresh just the same).

Anyhow, it turns out that I had more berries than canning jars (and the thoughts of heading back to the store in 103 degree heat for additional jars, was just plain more than I could take. What is it about walking on black top that has been baking in the sun for weeks on end. It’s like some kind of furnace, am I right!) And so my family and I ate the rest of the berries on the top of our breakfast oatmeal. Some of us had them topped with vanilla yogurt (a bite of heaven) and then finally I made some Homemade Raspberry Syrup.
Homemade Raspberry Syrup Jamie Cooks It Up!

We poured it over the top of vanilla ice cream, oh my.

Homemade Raspberry Syrup for Pancakes

We ate it drizzled over  fluffy pancakes. Good glory, it was good. Just the right amount of tart and sweet. Hope you enjoy it! Let me show you how to make it happen.

HOMEMADE RASPBERRY SYRUP
PRINT RECIPE

***NOTE: This raspberry syrup will keep for 3-4 days in the fridge.***

Time: 10 minutes
Yield: 1 1/2 cups
Recipe from Jamie Cooks It Up!

4 t cornstarch
1/2 C sugar
1 (12 ounce) package raspberries, fresh or frozen
1 1/2 t water
1 1/2 t lemon juice
1 T butter
1/2 t vanilla
dash salt

 

IMG_5893_edited-1

1. Grab a medium-sized sauce pan and add 4 teaspoons cornstarch to it.

IMG_5894_edited-1

2. Add 1/2 cup sugar and stir the ingredients together.

IMG_5896_edited-1

3. Add 1 1/2 teaspoons water and 1 1/2 teaspoons lemon juice.

IMG_5898_edited-1

Stir it  together to combine. It will look kind of pasty.

IMG_5897_edited-1

4. Find yourself 12 ounces of beautiful raspberries.

IMG_5899_edited-1

Add them to the sauce pan and stir them gently, so the berries begin to be coated. The berries will begin to break down, which is just fine.

IMG_5900_edited-1

5. Bring the mixture to a boil over medium high heat, stirring frequently. Let it bubble and boil for 1 minute. It should thicken up into a nice syrup consistency for you.

IMG_5901_edited-1

6. Remove it from the heat and add 1 tablespoon butter, 1/2 teaspoon vanilla and a dash of salt.

Homemade Raspberry Syrup from Jamie Cooks It Up!

Pour it, nice and warm over the top of some vanilla ice cream.

Raspberry Syrup from Jamie Cooks It Up!

Or drizzle it over a lovely stack of pancakes…any way you serve it, I do believe you will love it. Be sure to store leftovers in the fridge. 🙂

Enjoy!

Pinterest friendly image below…

Homemade Raspberry Syrup Jamie Cooks It Up!

 

Leave a Comment

31 comments

Mary Lou July 25, 2013 - 12:39 am

I got my raspberries for $5.99 a case. Nice big ones from Calif.

Reply
Patricia @ ButterYum July 25, 2013 - 10:13 am

Yumolicious!

Reply
Mary Ann July 25, 2013 - 12:00 pm

This looks wonderful, and I am guessing it will freeze well… I’m going to try it!

Reply
Amy Burris July 25, 2013 - 3:15 pm

Hey Jamie,
Can I use cherries in this recipe instead of raspberries?
thanks

Reply
Jamie July 26, 2013 - 9:40 am

Hi Amy,
I haven’t ever tried it with cherries. My thoughts are that you may need to chop the cherries up into tiny pieces, or even blend them up. Let me know if you try it and how it goes!
~Jamie

Reply
Denise August 3, 2013 - 8:19 pm

We just made this tonight and it was wonderful! The perfect combination of sweetness and tartness. Thanks for sharing 🙂

Reply
Kaytlin March 30, 2014 - 10:35 am

Can you use strawberries instead of raspberries?

Reply
Jamie April 1, 2014 - 6:52 am

Kaytlin,
I haven’t ever tried it with strawberries, but I think it would work out great. I would chop them up into small pieces first. Good luck!
~Jamie

Reply
Trista Bytheway April 15, 2014 - 9:50 pm

I have a big bag of frozen raspberries. What are the approx. cup measurements of 12 oz. of raspberries?

Reply
Colleen May 6, 2014 - 8:51 am

Just made this recipe and I got jam. So thick I had to add another cup of water and it’s still got an odd consistency… wish I’d followed my instincts (which said that cornstarch has no place in a syrup) 🙁

Reply
Emma June 30, 2014 - 10:20 pm

I just googled a raspberry syrup recipe, and low and behold trusty Jamie Cooks it Up was the 4th recipe down. I didn’t bother to look at any others. I plan to try this tomorrow with the raspberries I just picked. Thanks!

Reply
Nancy Carlson July 24, 2014 - 4:23 pm

Hi Jaime,

I know this is an older post, but I was just wondering if you can freeze this??
Sincerely,
Nancy Carlson

Reply
Jamie July 28, 2014 - 8:41 am

Hi Nancy,
I haven’t ever tried to freeze this syrup. I think it would most likely work, but the texture might be a bit clumpy. I would suggest reheating it slowly on the stove top. Best of luck to you!
~Jamie

Reply
Chris August 19, 2014 - 4:08 pm

Does it can well?

Reply
Jamie August 20, 2014 - 6:43 am

Chris,
I haven’t ever tried to can it. Not sure if it would hold up to safety regulations.
Best of luck to you,
~Jamie

Reply
Corina August 22, 2014 - 6:52 am

Hi Jamie 🙂 Can I canned this syrup for a long time?
Thank you!

Reply
Alaskan August 29, 2014 - 8:12 pm

Re canning: I’ve canned (hot water bath method) a version of this syrup with just lemon juice, water, sugar and berries from my bushes. It works fine. My syrup is strained through cheesecloth, though, so has none of the seeds of pulp. Tastes great!

Reply
SE Alaskan December 14, 2014 - 10:43 am

This is a fabulous fresh uncooked syrup from “Cooking Alaskan”. We’ve been making it for 30 years.

Raspberry Hope Stir

Equal parts fresh raspberries & granulated sugar

Stir together until mixture liquefies. Store in a cool place (refrigerator or cellar) and continue to stir every day for 14 days. Strain if seedless syrup is desired.

This delicious topping will store all winter without fermenting if stirred without fail as directed and stored in a cool place.

If I strain it, I add vodka to the remaining seeds and pulp, let it sit for several days/weeks and strain again for a beautiful raspberry vodka.

Serving suggestions:
pancakes & waffles
hot cereal
ice cream
shortcake
beverages

Reply
Sue Lacerra December 23, 2014 - 9:35 pm

At Chalet Suisse restaurant in Aruba they serve Frambois Kisses — raspberry sauce over ice cream. Delicious. Thanks for your recipe.

Reply
retractable March 7, 2015 - 4:11 am

I’ve learn some good stuff here. Definitely value bookmarking for
revisiting. I wonder how so much attempt you set to make
one of these wonderful informative web site.

Reply
Darlee March 29, 2015 - 10:48 am

I just made this and it is delicious! !!! The corn starch gave it a perfect thickness and it was beautiful on our pancakes! this was my first shot for home made syrup. My Grandmother used to make delicious syrup but it was so runny.. yours is perfectly thick and wonderful! Thank you!

Reply
Jamie March 30, 2015 - 6:13 am

Darlee,
So happy to hear it turned out well! Thanks so much for letting me know.
Have a great day,
~Jamie

Reply
Kathie September 18, 2015 - 12:59 pm

I need to know how many raspberries in cups; because I have fresh home grown raspberries/strawberries. Thanks

Reply
Sharnya October 14, 2015 - 9:24 pm

That should be around 1 Cup and a 1/2 Cup.

Reply
Sharnya October 14, 2015 - 9:21 pm

Literally finished makings this minutes ago. Love the plup-ish consistently of the syrup

Reply
Darl Smith October 18, 2016 - 5:32 am

I made this last night! It’s delicious & I agree with many others-Perfect consistency! Especially for ice cream! I froze some too-so hopefully it comes out from freezer OK!

Reply
Jamie October 26, 2016 - 7:55 am

Darl,
So happy to hear you enjoyed this recipe! I bet it will come out of the freezer quite well.
Best,
~Jamie

Reply
50 Wonderful Easter Brunch and Easter Dinner Recipes April 10, 2017 - 12:36 am

[…] Cinnamon Vanilla Crepes with Whipped Lemon Cream Cheese Mousse and Berry Sauce […]

Reply
Kai July 16, 2017 - 2:13 pm

I have a bunch of frozen raspberries, I’d like to make a dessert sauce and can up to for storage. Any recipe for that?

Reply
PM July 20, 2018 - 10:23 am

Ah, this is a sauce not a syrup. Sauces are made with some sort of thickening agent. Syrups are usually just sugar, water and fruit that has been rendered to its juice and without seeds!
Cheers

Reply
Amy September 18, 2019 - 6:34 pm

This may be a bit dramatic, but be still my heart! I love this recipe.

Reply

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.