3 Ingredient Raspberry Simple Syrup Recipe
Raspberry Simple Syrup Recipe for lattes
I made this recipe as part of my project to recreate the white chocolate raspberry creamer from Chobani, but I quickly discovered it’s super versatile! If raspberry isn’t your favorite, make sure to check out my strawberry and blueberry simple syrup recipes!
My kids love it in sparkling water, and we’ve also drizzled it over homemade vanilla ice cream… yum! The sky is the limit, I’m sure you’ll go through it quickly. This recipe is made to fit inside an 8 oz mason jar, but if you want more, just be sure to double the recipe.
Alright, without further adieu… here’s my super simple raspberry simple syrup recipe for you!
Ingredients:
- 1 cup raspberries (fresh or frozen)
- 1/2 cup water
- 1/2 cup cane sugar (or you can use white granulated sugar, whatever you have on hand!)
Instructions:
1. Pour sugar and water into your saucepan over medium heat.
2. Stir to combine the sugar and water.
3. Add raspberries and mash them (if they are frozen, let them soften a few minutes before mashing).
4. Bring to a boil while continually stirring, make sure all the sugar fully dissolves.
5. Remove from heat and cool completely.
6. Strain the raspberries (save them for other recipes!) and collect the syrup.
7. Transfer to an air-tight container and store in the fridge for about 2 weeks.
And that’s it! It really is that simple.
For lattes, you can use the same amount of this syrup as you would any store-bought version. Here’s a handy little conversion chart for you (go ahead and screenshot it!).
How much is
in a pump?:
If you’re trying to recreate your favorite coffee shop latte, it can be confusing to figure out how much “a pump” of syrup equates to!
Here’s your quick conversion breakdown:
1 pump = 1/2 TBSP = ~1/4 oz
2 pumps = 1 TBSP = ~1/2 oz
Raspberry Simple Syrup
Equipment
- 1 saucepan
- 1 potato masher or something similar, whatever you have on hand to mash the berries
- 1 strainer
- 1 air-tight container to store your syrup in
Ingredients
- .5 cup cane sugar (or you can use white granulated sugar)
- .5 cup water
- 1 cup raspberries (you can use fresh or frozen… I used frozen since I had them on hand)
Instructions
- Pour sugar and water into your saucepan over medium heat
- Stir to combine the sugar and water
- Add raspberries and mash them (if they are frozen, let them soften a few minutes before mashing)
- Bring to a boil while continually stirring, make sure all the sugar fully dissolves
- Remove from heat and cool completely
- Strain the raspberries (save them for other recipes!) and collect the syrup
- Transfer to an air-tight container and store in the fridge for about 2 weeks
Notes
Nutrition
Enjoy! Leave a comment if you try the recipe, I’d love to hear how you use it.
Cheers and a latte love,
Andrea
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