Raspberry Syrup

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About Raspberry Syrup

Simple syrup, sometimes called “sugar syrup,” is a basic sweetener that’s commonly used in cocktails. In its simplest form, it’s made by dissolving sugar in water to create a smooth, sweet liquid.

Raspberry syrup is a jewel-toned, magenta variation that gently infuses fresh raspberries with sugar and gum arabic using a precise sous vide method. Its vibrant color, bright berry flavor, and balanced sweetness create a silky, fruit-forward syrup that enhances cocktails with depth and freshness—without the graininess or cooked-off notes that can occur with stovetop preparation.

Raspberries are prized for their aromatic intensity, delicate tartness, and rich antioxidant profile. While store-bought raspberry syrups often rely on artificial flavoring or excessive sugar, crafting raspberry syrup at home preserves the fruit’s pure, nuanced character, producing a versatile ingredient that pairs beautifully with gin, vodka, sparkling wine, bourbon, or any cocktail that benefits from a lively, seasonal fruit accent.

Cocktails I Made with Raspberry Syrup

• 🔗 Florodora
• 🔗 Raspberry Margarita
• 🔗 Clover Club

Raspberry Syrup Ingredients

To make this syrup, you’ll need the following ingredients:

Pure Cane Granulated Sugar: This is a refined sweetener made from sugarcane juice that’s been crystallized and dried into uniform, free-flowing white crystals.

Water: This is a clear, tasteless, and odorless liquid that’s composed of hydrogen and oxygen.

Raspberry: This is a small, soft, red (or sometimes black or golden) aggregate fruit with multiple drupelets that’s known for its sweet-tart flavor and delicate, juicy texture.

Citric Acid: This is a naturally occurring organic acid that’s found in citrus fruits and is commonly used as a flavoring agent, preservative, and pH regulator in foods and beverages.

Brands I Used

• 🔗 C&H Premium Pure Cane Granulated Sugar
• 🔗 Modernist Pantry Pure Citric Acid

Raspberry Syrup Tools

To make this syrup using the sous vide method, you’ll need the following tools:

Stockpot: This is a large, deep cooking pot with straight sides and a flat bottom that’s typically used for preparing soups, stocks, sauces, or other recipes that require simmering larger quantities of liquid.

Immersion Circulator: This is a compact kitchen device that heats and continuously circulates water to maintain a consistent temperature for precision cooking.

Muddler: This is a bartending tool, typically a short wooden or plastic stick, that’s used to crush or mash fruits, herbs, and spices to release their flavors.

Measuring Cup Set: This is a collection of cups and spoons in varying sizes, typically featuring easy-to-read markings and durable, easy-to-handle designs, that’s used to accurately measure both dry and liquid ingredients.

Food Scale: This is a kitchen tool that’s used to accurately measure the weight of ingredients, helping ensure precise portions and consistent results in cooking and baking.

Blender: This is a kitchen appliance with rotating blades that chops, purees, or emulsifies ingredients into smooth liquids or mixtures.

Large Freezer Bag: This is a resealable plastic bag with an interlocking closure at the top that’s used for storing, freezing, or transporting food securely.

Small Spring Clips: These are small, spring-loaded clips that are used to hold objects securely together.

Fine Mesh Strainer: This is a bar tool with a tightly woven mesh that’s used to strain small ice shards, pulp, and other solids from mixed drinks for a smooth, clean pour.

Pour Spout Measuring Cup: This is a container that’s marked with volume measurements and equipped with a spout to precisely control pouring liquids.

Silicone Spatula: This is a flexible, heat-resistant kitchen tool that’s used for stirring, scraping, and folding ingredients in bowls or pans without scratching the cookware.

Silicone Funnel: This is a flexible, heat-resistant funnel used to easily transfer liquids or powders into containers with narrow openings without spilling.

Tools I Used

• 🔗 All-Clad D3 3-Ply 8 Quart Stainless Steel Stockpot
• 🔗 Instant Pot Accu Slim Immersion Circulator
• 🔗 OXO 9 Inch Steel Muddler
• 🔗 OXO 8 Piece Stainless Steel Measuring Cup Set
• 🔗 OXO Good Grips Everyday Glass Food Scale
• 🔗 Cuisinart SPB-7CH SmartPowder Electronic Bar Blender
• 🔗 Ziploc Gallon Freezer Bags
• 🔗 Romeda 3 ½ Inch Spring Clamps
• 🔗 Barfly Stainless Steel Fine Mesh Cocktail Strainer
• 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
• 🔗 OXO Good Grips Silicone Everyday Spatula
• 🔗 Olamar Premium Silicone Kitchen Funnel Set

How to Make & Store Raspberry Syrup

While many cocktail syrup recipes call for using the stovetop, I prefer making most syrups sous vide—a method I first found in the book Death & Co: Modern Classic Cocktails. Gentle, precise heat and slow cooking allow the sugar to dissolve completely while preserving the raspberries’ bright jewel-toned color and fresh, tangy-sweet flavor. Plus, using an immersion circulator prevents scorching or over-reduction, which can dull both the flavor and the vibrant berry hue.

Sous Vide Method

Fill a large stockpot with hot water, attach an immersion circulator to the side of the pot, and set the temperature to 135°F. Add 200 g sugar and 2.5 g citric acid to a blender, then blend for 30–60 seconds until ingredients are thoroughly combined. Measure out 200 ml hot water, then slowly pour it into the blender with the sugar and blend for another 30–60 seconds until the sugar is fully dissolved. Add the sugar-water mixture and 140 g fresh raspberries to a high-quality, sealable freezer bag, gently pressing the raspberries with a muddler and removing as much air as possible as you seal it. Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float. Let the syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent. Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let the syrup cool for 5–10 minutes. Strain the syrup through a fine-mesh strainer 1–2 times to remove the raspberries and any undissolved sugar. Using a funnel, pour the syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.

Storage Methods

After your raspberry syrup is ready, it’ll need to be chilled to preserve freshness.

• Refrigerator Storage: For short-term use, I transfer the syrup to a condiment squeeze bottle or airtight jar and store it in the refrigerator. This method is great when I plan to use the syrup in cocktails within a few days, since the bottle or jar makes it easy to measure and pour without mess.
  

• Freezer Storage: For long-term storage, I transfer the syrup to a flexible pouch with a pouring spout, leaving a little space at the top to allow for expansion as it freezes. I’ll then thaw the pouch in a bowl of water when I’m ready to use the syrup again.

Flavored syrups like this one typically stay fresh for one to two weeks in the refrigerator and up to three months in the freezer. To keep track of freshness, I recommend labeling your containers with the date the syrup was made so you know when to enjoy or discard each batch.

Containers I Used

Squeeze Bottle: This is a flexible, squeezable container with a narrow spout that’s designed for dispensing liquids or sauces in controlled amounts.

Storage Pouch with Pouring Spout: This is a flexible, resealable container that’s designed for storing liquids so they can easily be poured without spills.

• 🔗 OXO Good Grips 16 oz Chef’s Squeeze Bottle Set
• 🔗 OHMAXHO 16 oz Reusable Plastic Pouches

Recipe