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Raspberry Syrup
Use this classic raspberry syrup recipe to make pre-Prohibition cocktails—or new refreshing drinks. It's easy and quick to make at home with fresh fruit.
👥 2 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 15 min👤 Al Sotack📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●saucepan
- ●strainer
- ●measuring cup
📝 Preparation Steps
1
Blend 1½ cups raspberries with 1 cup water in a blender until puréed, about ⏱️ 45 seconds.
½ cups raspberries (about 1 6-oz. container)1(400 g) granulated sugar2 cups
2
Add purée to a small saucepan over medium heat and cook until mixture begins to boil. Immediately reduce heat to low and continue to cook, stirring frequently, for ⏱️ 7 minutes. Remove from heat and allow to cool for ⏱️ 5 minutes. Rinse out blender jar.
3
Strain purée through a tea strainer or chinois (cheesecloth optional) into a heatsafe liquid measuring cup, stirring and pressing on solids, until you have 1 cup raspberry juice. Discard any excess. Transfer raspberry juice to blender, add 2 cups granulated sugar, and blend until well mixed and sugar is completely dissolved, about 1½ minutes.
4
Transfer mixture to a clean, resealable glass jar and refrigerate until chilled. Shake jar before using. Raspberry syrup will keep 2 weeks in the refrigerator—or you can freeze it for several months.
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