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Raspberry Syrup

Raspberry Syrup

Nothing beats the summer flavour of fresh raspberries. This syrup takes that awesome berry aroma and translates it into a delicious and fragrant, full flavoured syrup. Excellent in cocktails when following the recipe, you can also thicken it up by reducing it over-heat and adding a bit of extra sugar to use it on pancakes or desserts!


  • ¾ Cup Water
  • ½ Cup Sugar
  • ¾ Cup rinsed raspberries (or 100 g)


  • Rinse raspberries and remove any leaves or stems.
  • In a saucepan over medium-high heat, add the raspberries and the water.
  • Bring to a boil and once boiling, bring down to a simmer. 
  • Cook the raspberries in water for about 15 minutes.
  • With a spoon, skim the foam that floats while the raspberries simmer.
  • After 15 minutes, the raspberries should have lost most of their colour and the water should be a pink/red colour. After evaporation, you should have around 1 cup of liquid.
  • Remove from heat and let soak until fully cooled.
  • Using a strainer, strain the raspberries and collect the liquid in a saucepan.

Note: Avoid pressing down on the raspberries as you strain as this will create a cloudy syrup. 

  • Put the saucepan of raspberry infused water over medium-high heat and add the sugar. 
  • Skim any extra foam that forms during the second boil. 
  • Stir until sugar is fully dissolved. 
  • Remove from heat and let cool. 
  • Store in a glass container and refrigerate.
  • Keeps about 1 week. 

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