Raspberry Vanilla Syrup
This homemade Raspberry Vanilla Syrup is a simple and delicious way to add sweetness to your favorite drinks and desserts.
Ingredients
- 3/4 cup water
- 1 cup sugar
- 1 cup frozen raspberries
- 1 tbs fresh lemon juice
- 1 tsp vanilla extract
Instructions
- In a saucepan over medium heat, combine water, sugar, raspberries, and lemon juice. Stir until the sugar dissolves.
- Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally.
- Remove from heat and strain through a fine mesh sieve to remove the seeds.
- Stir in the vanilla extract and let the syrup cool to room temperature, about 20 minutes.
- Store in a sealed jar or glass bottle in the refrigerator for up to two weeks.
Notes
Here are a few tips to make things easier:
- Use a saucepan with a pour spout when making this syrup.
- To strain the syrup, place your fine mesh sieve over a glass measuring cup with a spout. Raspberries have lots of seeds, so you may need to strain half the syrup, rinse the sieve, and then strain the rest of the syrup.
- Store the syrup in a glass syrup bottle, mason jar with a lid, or reuse a glass maple syrup bottle you may have on hand.