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Raspberry Syrup


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Rate this recipe 4.7/5 (14 Votes)


  • 2 C fresh or frozen raspberries
  • 1 1/2 C granulated sugar
  • 1 T lemon juice
  • 1/2 C light corn syrup


Adapted from


Step 1

Place raspberries in blender and process. Strain to remove seeds. Measure and add enough water to have 1 cup juice.

Combine puree/juice with other ingredients and bring to a rolling boil. Boil for 1 minute; start counting the time after the mixture comes to a rolling boil that cannot be stirred down.

Skim the foam off the top. Stir and cool in the refrigerator.

Good on pancakes, waffles, ice cream, over other desserts, and can be used in beverages.


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