This homemade raspberry syrup is a bright, fruity, and naturally sweetened syrup perfect for coffee drinks, sparkling water, mocktails, cocktails, or even brunch classics like waffles and pancakes. It’s made with simple, refined-sugar-free ingredients and ready in just 15 minutes!
One of my favorite summer fruits in the warmer months is raspberries! Whether it’s in a raspberry iced tea, a fruity cocktail, or a raspberry latte (yes, that’s a thing!), I can’t get enough of that tangy-sweet flavor.
Since I’ve shared other fun syrups like blueberry syrup, pumpkin spice syrup, and my cozy winter favorites (like apple syrup and gingerbread syrup), it’s time to bring raspberry into the spotlight! Whenever my fiancé and I go into a coffee shop, his latest obsession has been raspberry coconut lattes: a few pumps of raspberry syrup with a few pumps of coconut syrup. It’s so good, so I had to recreate the raspberry syrup so we could make it at home!
This raspberry syrup is perfect for everything: make yourself a raspberry latte, swirl it into lemonade, or even drizzle it over vanilla ice cream for the ultimate summer dessert.
Ingredients you’ll need
Fresh or Frozen Raspberries: Both work great! Frozen raspberries break down easily and are usually more affordable year-round.
Sweetener of Choice: I use maple syrup for a rich but clean sweetness. You can also use agave, coconut sugar, honey, or unrefined cane sugar. For a sugar-free version (besides the natural sugars in the raspberries), allulose, stevia, or monk fruit sweeteners can also be used.
Vanilla Extract: Adds a warm note that pairs beautifully with the fruit.
Optional Lemon or Lime Juice: we especially like this if you’re using it as a sparkling water flavoring, or for mocktails and cocktails.
How to Make Homemade Berry Syrup
Simmer the Ingredients: In a small saucepan, combine raspberries, water, and your sweetener. Bring to a simmer over medium heat and cook for 10–12 minutes, stirring occasionally, until the berries have broken down.
Add Flavor: Stir in the vanilla extract during the last minute of cooking. This is when you can also add other extracts, or lemon or lime juice. See below for delicious add-ins!
Strain or Blend: For a smooth syrup, strain it through a fine-mesh sieve. I prefer this for drinks and coffee. For a thicker, more intense syrup (great for drizzling on pancakes and waffles!), blend it up until smooth.
Cool & Store: Pour into a clean glass bottle or jar. Let it cool, then refrigerate.
Ways to Use Raspberry Syrup
This raspberry syrup is SO versatile! Try it in:
Raspberry lattes: Add 1–2 tablespoons to hot or iced lattes.
Sparkling raspberry water: Mix one tablespoon with sparkling water and a squeeze of lemon.
Cocktails & mocktails: A fantastic base for raspberry mojitos or lemon-raspberry spritzers.
Pancakes & waffles: Drizzle thickened raspberry syrup over brunch favorites.
Desserts: Spoon over dairy-free ice cream, chia pudding, or coconut yogurt.
How to Store Homemade Coffee Syrup
Store your syrup in an airtight glass jar or bottle in the fridge for up to 2 weeks. If you used a high-sugar sweetener and strained it well, it might last even longer. Always use a clean spoon when serving.
Want to keep it longer? Freeze in an ice cube tray and thaw as needed!
Recipe Variations
Raspberry Lemon Syrup: Add lemon juice for a zingier flavor.
Raspberry Vanilla Syrup: Add extra vanilla for a warm twist—perfect for coffee drinks.
Raspberry Almond Syrup: Add almond extract for a raspberry cookie-type of vibe. So good in a latte! This is one of my favorite versions.
Raspberry Mint Syrup: Simmer with a few fresh mint leaves for a refreshing addition to your mocktail.
I hope you love this easy, delicious raspberry syrup – made with only three ingredients! If you need a fall coffee syrup, make sure to check out my apple syrup recipe and the oh-so-popular pumpkin spice syrup. Enjoy!
This homemade raspberry syrup is a bright, fruity, and naturally sweetened syrup perfect for coffee drinks, sparkling water, mocktails, cocktails, or even brunch classics like waffles and pancakes. It’s made with simple ingredients, refined sugar-free, and ready in just 15 minutes!
2cups fresh or frozen raspberries
1cupwater
1/4 to 1/2cupmaple syrup, honey, or sugar of choice (cane or coconut sugar both work)
1 tablespoonvanilla extract
Combine Ingredients: Add the raspberries, water, and sweetener of choice to a small saucepan.
Simmer: Heat over medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the raspberries have softened and begun to break down.
Add Flavor: Remove from heat and stir in the vanilla extract.
Strain or Blend:
For a thinner syrup, place a fine mesh strainer over a bowl and pour the mixture through, gently pressing with the back of a spoon to extract more liquid. I prefer this for drinks and coffee.
For a thicker syrup, transfer the mixture to a blender or food processor and blend until smooth. (Be cautious blending hot liquids—let it cool slightly if needed.) I prefer the thicker syrup for drizzling on pancakes, waffles, yogurt, and ice cream.
Bottle & Store: Pour the syrup into a clean bottle with a pour spout or pump top. Let it cool to room temperature, then refrigerate. It will keep for up to 2 weeks. If using a higher amount of sugar and storing it in a sterile container, it may last longer.
