Raspberry Syrup Recipe + 3 Ways I Use It!

Making the syrup

I’ve been making this raspberry syrup lately and it’s great how simple it is.

To make it:

• Fill a jar with fresh raspberries

• Cover completely with granulated sugar

• Let it sit in the fridge for ~24–48 hours until all of the sugar is dissolved

The sugar naturally pulls out the juices, leaving you with a bright, concentrated raspberry syrup. Strain out the berries (or save them as a jammy topping), and you’re good to go!

My favorite ways to use this syrup:

Raspberry Mocha (from the video!)

• Pull a double shot of espresso (or substitute 1tbsp instant coffee)

• Make the mocha sauce:

  • Mix equal parts sugar + cocoa powder

• Add a pinch of salt, a dash of vanilla, and hot water and stir

• Combine the raspberry syrup, mocha sauce and the espresso.

• Pour over milk + ice

Cocktail Idea: Raspberry Basil Gimlet

• 2 oz gin

• 0.75 oz raspberry syrup

• 0.75 oz fresh lime juice

• 2 fresh basil leaves muddled (optional, but so delicious IMO)

• Shake with ice, double strain into a coupe glass

Bright, refreshing, and super easy to sip.

Instant Coffee Frappe

• 2 tbsp instant coffee

• 1 tbsp raspberry syrup

• 4 tbsp water

• Froth or shake until foamy

• Pour over ice + milk

Quick, sweet, and surprisingly creamy.