Add some ravishing ruby red sweetness to your day with my 3-ingredient Raspberry Syrup recipe! The juicy essence of berries is distilled into a sweet syrup, perfect for adding to coffee, cocktails, desserts, and more.
As spring approaches, I’m getting more and more pumped for berry season. After all, who can resist their fresh, fruity charm? Not this gal, that’s for sure. I’m the kind of person who will happily munch pint after pint of any kind of berry without blinking an eye.
Ever since I learned how to add their sweet-tart goodness to my favorite coffee syrups, DIY refreshers, and coffee creamers, I’ll happily drink them, too. From homemade strawberry syrup and blackberry syrup to fresh blueberry creamer and homemade summer berry refreshers, I’ve managed to satisfy my fruit and Starbucks fetishes at every turn.
This astonishingly beautiful raspberry simple syrup is just the newest addition to my berry lineup, and it’s right in time for Valentine’s Day. Use it to make my decadent raspberry mocha latte (or add it to your white mochas!), drizzle it on ice cream, or mix up a cocktail to make your romantic celebrations a whole lot yummier.
Jump to:
- What is Starbucks raspberry syrup?
- What does it taste like?
- Why You’ll Love This Raspberry Simple Syrup Recipe
- Ingredients Needed
- Substitutions
- How To Make Raspberry Syrup For Drinks & More!
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Homemade Raspberry Syrup Nutrition
- Other Homemade Syrup Recipes
- Homemade Raspberry Syrup
What is Starbucks raspberry syrup?
For all my fellow Starbucks Stans, I’m sure you know that Starbucks discontinued their raspberry syrup (for the second time!) back in March 2023. I wasn’t alone in my disappointment—there’s a change.org petition to bring it back. We fans are serious! 😂
But, for any of you who aren’t yet acquainted with this spectacular scarlet sweetener, you’re in for a treat. This DIY version has all the juicy appeal of the original, adding raspberry-flavored sweetness to anything it touches. And in case you’re wondering, my raspberry syrup is indeed simple—it’s made with just sugar, water, and berries!
What does it taste like?
You know that bright, zippy, mouthwatering flavor of fresh raspberries sprinkled with a bit of sugar? This syrup is like that, except distilled into a drizzle-worthy liquid so you can add it to all your favorite drinks and desserts.
Why You’ll Love This Raspberry Simple Syrup Recipe
- Back to Basics - All you need are 3 ingredients, one of which is water! And, unlike store-bought syrups, my homemade recipe is free from artificial flavors, colors, and preservatives.
- Quick & Easy - Measure, mix, strain, and serve—making this raspberry coffee syrup couldn’t be any speedier or simpler.
- Inexpensive & Versatile - Making your own coffee syrup is inevitably cheaper than buying it from a store. (Seriously, $10+ for a bottle of what’s basically just sugar water?!?) Plus, it has dozens of uses, from coffees and cold foams to cocktails, breakfasts, and desserts.
Ingredients Needed
As promised, you only need a handful of ingredients to make raspberry coffee syrup. Here’s what to grab:
- Raspberries - You’re welcome to use either fresh or frozen—just choose whatever is on sale!
- Water - If possible, start with filtered water for the best taste.
- Granulated Sugar - Plain white sugar has no flavor other than raw sweetness, meaning you’ll get the full fruity flavor of the raspberries shining brightly with every sip.
Substitutions
- Raspberries - Feel free to swap in any berry or mix of berries that you prefer.
- Water & Granulated Sugar - For a fun, bright twist, try swapping in lemonade or limeade for the water and sugar.
How To Make Raspberry Syrup For Drinks & More!
Step 1: Mix. Add the raspberries and sugar to a medium saucepan.
Step 2: Simmer & Stir. Add the water to the saucepan and stir to mix. Stirring occasionally, bring to a simmer over medium heat. Simmer for 1-2 minutes, or until the raspberries disintegrate into mostly seeds and mush. Remove from heat.
Step 3: Strain the raspberry pulp from the liquid, discarding the pulp and reserving the liquid. Allow the syrup to cool at room temperature for 15 minutes.
Step 4: Cool & Store. After cooling time, transfer the syrup to a syrup bottle or mason jar with a lid and store in the fridge for up to 2 weeks.
Optional Variations & Dietary Adjustments
- Sugar-Free Raspberry Syrup - For a diabetic-friendly version, swap in your favorite cup-for-cup sweetener (e.g. monkfruit).
- Mixed Berry/Other Berry Syrup - Don’t feel limited to raspberries—blueberries, blackberries, huckleberries, or highly elusive snozz-berries are all welcome. 😀
Serving Suggestions
My favorite thing about infused simple syrup is how many ways you can put it to use. Try:
- Using raspberry syrup for coffee. Berries and java, you say? Don’t knock it till you try it. It’s especially good in a raspberry mocha, but would also be a fun twist on this iced strawberry latte recipe.
- Happy Hour fun. You can just as easily use raspberry syrup for cocktails—it’s great as a substitute for regular simple syrup in many drinks like mojitos, spritzers, and smashes.
- Breakfast glow-up. Drizzle this bright crimson syrup over your morning oats, swirl it into plain yogurt, or use it as a creative alternative to regular pancake syrup.
- Divine desserts. Add a few tablespoons of raspberry syrup to your canister whipped cream for a fresh take on chantilly. You can also drizzle it over ice cream or cobblers, or use it to sweeten puddings or mousse.
Recipe Success Tips
- Reduce Food Waste! Groceries aren’t cheap, so make sure you’re getting every last bit of usefulness from what you buy. After straining out the raspberry pulp, use it to toss in smoothies, layer it into overnight oats, or spoon it over ice cream or porridge.
- Smart Storage. Invest in a good funnel and a syrup bottle with a pour spout to make sure all that sweet raspberry goodness gets into your cup, not all over your counter.
- Shop Smart. Generally speaking, fresh fruit is cheaper in season, while frozen fruit is cheaper in the off months. Raspberries are usually at their peak in North America from about June till October.
FAQs
Alas, like all good things, raspberry syrup does eventually spoil. It should keep well in the fridge for about 2 weeks, or in the freezer for 6 months. To extend the shelf life, double the amount of sugar you use to make a “rich simple syrup,” which should last for 6 months in the fridge or a year in the freezer.
Unfortunately, there is no raspberry syrup at Starbucks at the time of publication, and there’s no indication if/when they’ll be bringing it back. But, now that you know how to make it yourself, you’re no longer at the mercy of the coffee giant’s whims!
Nope, but they do taste pretty similar. Grenadine is pomegranate-flavored, but the tart flavor of raspberries makes this syrup a great stand-in for making homemade Shirley Temples and Roy Rogers.
Homemade Raspberry Syrup Nutrition
As with most infused simple syrups, this raspberry-flavored version is basically just sugar water. Each 2 tablespoon serving has 66 calories, 17 grams of carbs (16 grams of which are sugar), and 1 milligram of sodium. There is no fat or protein to speak of.
However, since we’re using real berries to make our syrup, you’ll get a hint of the goodness they have to offer—think flavonols, anthocyanins, and vitamin C. (To get their full benefit, make sure to eat the leftover pulp using any of the ideas listed under “recipe tips.”)
If you’d like a coffee syrup with a lower glycemic index and lower calories, simply swap in your favorite sugar alternative. Otherwise, feel free to enjoy every sip or slurp of raspberry goodness without any guilt—just do so in moderation, and try to pair your consumption with a fiber-ful snack to prevent any spikes in your blood sugar.
Total nutritional content per serving is:
- Calories: 66 calories
- Total Fat: 0 grams
- Protein: 0 grams
- Sodium: 1 mg
- Carbohydrates: 17 grams
- Sugar: 16 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other Homemade Syrup Recipes
Homemade Raspberry Syrup
Equipment
- 1 medium saucepan
Ingredients
- 1 cup raspberries (fresh or frozen)
- 1 cup water
- 1 cup granulated sugar
Instructions
- Add the raspberries, water, and sugar to a medium saucepan.
- Stirring occasionally, bring to a simmer over medium heat. Simmer for 1-2 minutes, or until the raspberries disintegrate into mostly seeds and mush. Remove from heat.
- Strain the raspberry pulp from the liquid, discarding the pulp and reserving the liquid. Allow the syrup to cool at room temperature for 15 minutes.
- After cooling time, transfer the syrup to a syrup bottle or mason jar with a lid and store in the fridge for up to 2 weeks.
Nutrition
xoxo Megan
Lisa says
I love raspberry creamer from international but it is not carried year round. In explaining this recipe you first said it would last 2 weeks in the fridge, but at the bottom of recipe you said it would keep.only one week.! So which is correct? Thank You for all the wonderful recipes.
Megan Byrd says
Oops it's 2 weeks! I'll fix that now!