Homemade raspberry syrup is so so fruity, delicious and versatile! Use it over baked goods, over ice cream, pancakes or in cocktails!
Last week Publix had cheesecakes on sale. Cute little cheesecakes that I couldn’t refuse.
As soon as I saw that little plain cheesecake, I knew it needed something. A little something red, and sweet, and homemade.
This raspberry syrup took the cheesecake to a whole new level and it might have caused grownups to actually lick their plates.
When I realized that I could also use it in cocktails, I was even more in love.
Three ingredients, ready in minutes and crazy delicious. What more could you ask for?
Raspberries – I used fresh, though you could always use frozen. Since berries in general are high on the pesticide list, I always try to buy organic.
Sugar – or honey if you prefer.
Orange liqueur – since I was serving this to grown ups, I opted for orange liqueur. You can substitute orange juice if you’d like. Can also use my Homemade Orange Liqueur!
Place 4 cups of raspberries (2 pints) and 1/2 cup sugar in a pan. Add 2 tablespoons of orange liqueur or orange juice. Stir to combine.
Bring to a boil over medium heat. Simmer for 10 minutes.
Pour the syrup through a fine mesh strainer.
Using a spatula or a spoon, press on the syrup to get as much of it as you can.
How easy was that?!
Store in a lidded jar, this should keep in the fridge for about 2 weeks, but believe me it won’t last that long!
We’ve already used in on cheesecake, pancakes and in two cocktails!
More raspberry recipes:
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- Combine the raspberries, sugar and orange liqueur in a small pot.
- Bring to a boil over medium heat and simmer for 10 minutes.
- Pour through a fine mesh strainer.
- Store refrigerated in a lidded bottle.