Raspberry Syrup

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About This Syrup

Simple syrup, sometimes called “sugar syrup,” is a basic syrup that’s commonly used in cocktails and other beverages as a sweetener. Unflavored simple syrup is made by dissolving an equal amount of granulated sugar in an equal amount of water, usually in a 1:1 ratio, to create a sweet-tasting liquid. Although it was once customary to use sugar itself in recipes, simple syrups have become the go-to sweetener in cocktails especially because they blend more easily with the other ingredients without leaving behind undissolved sugar crystals.

One of my favorite ways to create delicious new flavor combinations in our cocktails is to use simple syrups infused with fruits, herbs, and other additives. There are lots of pre-made flavored syrups on the market these days, but I prefer to create my own recipes for them because it’s easy and much more affordable to make them in batches at home.

This is a recipe for homemade raspberry syrup made that was used for the first time in the Raspberry Margarita, a berry-flavored variation of the classic lime Margarita. Get instructions and recommended tools that will help you make it home in this post.

Syrup Ingredients

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

Cane Sugar: This is a type of sugar that has been processed, crystallized, and dried. I used C&H Pure Cane Granulated Sugar.

Water: This is a flavorless fluid that turns the syrup into a liquid. I used filtered water to prevent contamination.

Raspberries: This a small pink fruit. I used fresh raspberries.

Citric Acid: This is a colorless, weak organic acid that is naturally found in citrus fruits. It mimics the flavor of real citrus and balances the syrup. I used PURE ORIGINAL INGREDIENTS Food Grade Citric Acid.

How to Make This Syrup

When making syrups, most recipes will tell you to do so on the stovetop, but I prefer to prepare ours using the sous vide method, which was first introduced to me when reading Death & Co: Modern Classic Cocktails. I’ve found that syrups made in a saucepan are often too thick and sticky to use in cocktails, especially ones made with fruit juices. Now I use an immersion circulator for almost all of our syrups instead. It does take quite a bit longer, but the vast improvement in taste and texture this method provides makes it worth the extra time.

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Death & Co: Modern Classic Cocktails
Death & Co: Modern Classic Cocktails
Displays temperatures in Fahrenheit only.; Digital display reads to 1/10th of a degree (e.g. 97.7)
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To make this syrup using the sous vide method, you’ll need the following tools:

Large Pot: This is filled with water before the immersion circulator and bag filled with syrup ingredients are placed inside to cook. I use the Cuisinart 10 Quart Stainless Steel Pot.

Immersion Circulator: This is an electric device that is partially submerged in liquid to circulate, heat, and keep the liquid at a stable temperature for precision cooking. I use the Instant Pot Accu Slim Immersion Circulator because it heats up the water quickly.

Chef’s Knife: This is used to cut ingredients. I used the OXO Good Grips 8-Inch Chef’s Knife.

Measuring Cups: These are used to measure the ingredients. I use the OXO 8 Piece Stainless Steel Measuring Cup Set and the OXO Good Grips Silicone Measuring Cup Set.

Food Scale: This is used to precisely measure out the ingredients for the syrup. I use the GDEALER Food Scale because it offers extremely accurate measurements and is easy to store thanks to its compact size.

Blender: This is used to blend up ingredients. I used the Cuisinart SPB-7CH SmartPowder Electronic Bar Blender.

Large Freezer Bag: This is used to hold the syrup ingredients when they are placed in the pot to cook. I use the Ziploc Gallon Freezer Bags because they’re made with a high quality material that can be reused.

Clips: These are used to securely attach the bag to the side of the pot so the top doesn’t sink below the water level. I use Romeda 3 ½-Inch Spring Clamps because they are small, secure, and versatile.

Fine Mesh Strainer: This is used to remove solid ingredients from the syrup during the transfer process. I use the Barfly Stainless Steel Fine Mesh Strainer because its tightly woven mesh is excellent for removing small seeds and pieces of fruit.

Funnel: This is used to transfer the syrup from the bag to the storage containers without making a mess. I use the ANNIOCA Silicone Food Grade Funnel because it’s flexible and easy to store.

Squeeze Bottle: This is used to store the syrup in the refrigerator for immediate use. I use the OXO Good Grips Squeeze Bottles because they’re high quality.

Storage Pouch with Pouring Spout: This is used to store extra syrup in the freezer for later use. I use the OHMAXHO 16 oz Reusable Plastic Pouches because they’re made with a thick material that doesn’t come open after freezing the syrup.

How to Store This Syrup

Once the syrup is made, it will need to be kept cool to preserve its freshness. Whether it will be stored in the refrigerator or the freezer affects the type of container I use, and I make the decision on where to store it based on when I expect to use some or all of the syrup in cocktails.

Refrigerator Storage: I will usually store our syrups in the refrigerator when I plan to use them in a cocktail either right away or within a few days. If that’s the case, I will store some in a condiment squeeze bottle so I can easily pour the syrup into a jigger when I make the drink. It’s rare that I need all sixteen ounces right away though, so I often keep some in the refrigerator and will transfer the rest of the syrup to a pouch so it can be frozen and used later.

Freezer Storage: I will usually store our syrups in the freezer when I don’t think I will use them in a cocktail within a week. If that’s the case, I store them in pouches with pouring spouts because those are made with a flexible material that won’t come open as the syrup expands during the freezing process. I will then thaw the pouches in a bowl of water when I want to use the syrup again.

Flavored syrups like this one should last one to two weeks in the refrigerator and can last up to six months if frozen. I recommend listing the date the syrup was made before storing it so you can keep track of when batches should be used or discarded.

Recipe

This recipe yields approximately sixteen ounces of syrup, which is enough for anywhere from fifteen to thirty-five cocktails depending on the amount needed for the drink.

AuthorSips From Scripts

Yields20 ServingsPrep Time2 hrs 15 mins

Ingredients
 200 g Cane Sugar
 200 ml Hot Water
 140 g Raspberries
 2.50 g Citric Acid

Method
1

Fill a large pot with hot water.

2

Place immersion circulator inside pot of water and set to 135°F.

3

Add 140 g raspberries to a sealable freezer bag, then gently press with a muddler to break berries and extract juice.

4

Add 200 g sugar and 2.5 g citric acid to a blender and blend until combined.

5

Slowly pour 200 ml hot water into blender and blend until sugars are dissolved.

6

Pour sugar mixture into sealable freezer bag with raspberries.

7

Once the water has heated to 135°F, seal the freezer bag, place it in the water while leaving the top 3-4 inches of the bag outside of the water, and secure the top of the bag to the side of the pot with clips.

8

Let syrup cook in the pot at 135°F for 2 hours.

9

Once cooked, place the bag into an ice bath to shock the syrup, then let cool.

10

Strain syrup through a fine mesh strainer 1-2 times to remove raspberries and any sugar particles.

11

Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.

Ingredients

Ingredients
 200 g Cane Sugar
 200 ml Hot Water
 140 g Raspberries
 2.50 g Citric Acid

Directions

Method
1

Fill a large pot with hot water.

2

Place immersion circulator inside pot of water and set to 135°F.

3

Add 140 g raspberries to a sealable freezer bag, then gently press with a muddler to break berries and extract juice.

4

Add 200 g sugar and 2.5 g citric acid to a blender and blend until combined.

5

Slowly pour 200 ml hot water into blender and blend until sugars are dissolved.

6

Pour sugar mixture into sealable freezer bag with raspberries.

7

Once the water has heated to 135°F, seal the freezer bag, place it in the water while leaving the top 3-4 inches of the bag outside of the water, and secure the top of the bag to the side of the pot with clips.

8

Let syrup cook in the pot at 135°F for 2 hours.

9

Once cooked, place the bag into an ice bath to shock the syrup, then let cool.

10

Strain syrup through a fine mesh strainer 1-2 times to remove raspberries and any sugar particles.

11

Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.

Raspberry Syrup

Shop Syrup-Making Tools

Find collections of syrup-making tools we recommend for your home bar in our Amazon shop.

Cuisinart 76610-26G Chef's Classic 10-Quart Stockpot with Glass Cover,Brushed Stainless
Cuisinart 76610-26G Chef’s Classic 10-Quart Stockpot with Glass Cover,Brushed Stainless
Mirror Finish; Stainless Interior and Exterior; Riveted Comfortable, Stainless Side Handles
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Instant Pot Accu Slim Sous Vide 800W Precision Cooker,Immersion Circulator,Ultra-Quiet Fast-Heating with Big Touchscreen Accurate Temperature and Time Control,Waterproof
Instant Pot Accu Slim Sous Vide 800W Precision Cooker,Immersion Circulator,Ultra-Quiet Fast-Heating with Big Touchscreen Accurate Temperature and Time Control,Waterproof
EVEN COOKING: Circulates heated water uniformly, with no hot or cold spots; QUICK CLAMP: Easily clamp the Accu Slim Sous to a cooking vessel with one hand
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OXO Good Grips Stainless Steel Measuring Cups and Spoons Set, 2.9, 8 Piece
OXO Good Grips Stainless Steel Measuring Cups and Spoons Set, 2.9, 8 Piece
Set includes: 1/4 Cup, 1/3 Cup, 1/2 Cup, 1 Cup, 1/4 tsp, 1/2 tsp, 1 tsp and 1 T Spoons; Handles feature permanent, etched measurement markings
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OXO Good Grips 3 Piece Squeeze & Pour Silicone Measuring Cup Set, Blue
OXO Good Grips 3 Piece Squeeze & Pour Silicone Measuring Cup Set, Blue
Honeycomb pattern dissipates heat and keeps hands protected; Flexible silicone is microwave safe and ideal for melting butter, chocolate and more
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Cuisinart SPB-7CH SmartPower 40-Ounce 7-Speed Electronic Bar Blender, Chrome
Cuisinart SPB-7CH SmartPower 40-Ounce 7-Speed Electronic Bar Blender, Chrome
Perfect for blending, pureeing, mixing, liquefying and stirring; 7-speed touch pad control with easy-to-read indicator lights
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Ziploc 2 Gallon Food Storage Freezer Bags, Grip 'n Seal Technology for Easier Grip, Open, and Close, 10 Count (Pack of 3)
Ziploc 2 Gallon Food Storage Freezer Bags, Grip ‘n Seal Technology for Easier Grip, Open, and Close, 10 Count (Pack of 3)
Ziploc bags are made of durable and long-lasting BPA-free plastic for your peace of mind.; These 2 gallon bags are reusable to get more use out of them
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OXO Good Grips Chef’s Squeeze Bottle Set, Plastic, Translucent
OXO Good Grips Chef’s Squeeze Bottle Set, Plastic, Translucent
Set consists of medium bottle and large bottle with one thick tip and one thin tip; Unique attached cap stays open while you squeeze for a precise pour
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More Syrup Recipes

If you like this syrup, here are a few others we make and use in our cocktails that you may enjoy:

Strawberry Syrup Recipe

Strawberry Syrup: A sous vide syrup made with white sugar, water, strawberries, and gum arabic powder

Blackberry Simple Syrup Recipe

Blackberry Syrup: A sous vide syrup made with cane sugar, water, blackberries, and citric acid

Cranberry Syrup Recipe for Cocktails

Cranberry Syrup: A sous vide syrup made with cane sugar, water, cranberries, and citric acid

Blueberry Syrup Recipe for Cocktails

Blueberry Syrup: A sous vide syrup made with fresh blueberries, white sugar, gum Arabic powder, citric acid, and water

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