Homemade Raspberry Syrup
An easy recipe for homemade raspberry syrup. It’s healthier than shop-bought one, low in added sugar and ready in no time! Mix it with water or pour over pancakes or ice cream.
Servings: 1 Bottle (8.5 ounces/250ml)
Calories: 39
Ingredients
- 17 ounces Fresh Raspberries (480g)
- 1½ cup Water (375ml)
- ½ cup brown Sugar (100g)
Instructions
- Rinse the raspberries well under runny water. Transfer them into a saucepan and add water. Bring them to a boil, reduce the heat and simmer for 20 minutes.
- Run them through a sieve to remove the seeds. Add sugar to the remaining clear raspberry juice and simmer for a further 10 minutes.
- Let it cool down completely before pouring it into a jar/bottle and covering with a lid (both need to be sterilized).
- Enjoy with water, seltzer, pancakes, ice cream, cake….
Notes
- Store it in the fridge at all times. Consume within a week.
- Make sure to sterilize the bottle/jar and lid. I boil them submerged in water for 10 minutes and place them onto a clean tea towel. Use sterilized tongs to handle them.
- This recipe can be easily doubled.
- I used dry measurements cups for measuring water.
- If you prefer thicker consistency, simmer for longer.
- When mixed with water or soda, your drink will turn cloudy. This is completely natural.
Nutrition Facts
Homemade Raspberry Syrup
Serving Size
1 tbsp
Amount per Serving
Calories
39
% Daily Value*
Sodium
3
mg
0
%
Potassium
51
mg
1
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Vitamin A
10
IU
0
%
Vitamin C
7.4
mg
9
%
Calcium
13
mg
1
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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