Making Black Raspberry Syrup

Use fresh black raspberries for the best syrup.
Use fresh black raspberries for the best syrup. (Image: Jupiterimages/ Images)

Sticky, sweet syrup is a popular topping for breakfast treats, such as pancakes and waffles. Desserts, like ice cream and cheesecake, also benefit from a drizzle of tasty syrup. While maple syrup may be the most commonly used syrup for breakfast, syrups made from berries and other fruits provide a refreshing, flavorful alternative. Whip up some black raspberry syrup to make your next breakfast truly impressive.

Things You'll Need

  • Black raspberries
  • Sugar
  • Lemon
  • Wooden spoon
  • Strainer
  • Cheesecloth

Combine the 2 parts black raspberries and 1 part of water in a medium saucepan. You need 2 cups of raspberries to make 2 1/2 cups of syrup.

Cook the mixture over medium heat on the stove top for approximately 4 minutes, stirring constantly with a wooden spoon. The blackberries will break down and release their juices.

Add 1 part cold water and a squeeze of fresh lemon juice to the mixture. Bring the mixture to a boil. Next, reduce the heat and simmer for 15 minutes. Skim off any foamy bubbles that form on top of the mixture.

Pour the mixture through a strainer lined with cheesecloth into a bowl. Press on the fruit to squeeze out any leftover juice.

Pour the strained liquid back in the pan. Stir in 1 part sugar. Boil the syrup for 2 minutes.

Remove the saucepan from the heat, and allow the syrup to cool. Transfer the cooled syrup to a container with a tight seal, and store it in the refrigerator.

Tips & Warnings

  • The syrup can be stored in the refrigerator for up to three weeks.


  • The Professional Chef 9th ed.; The Culinary Institute of America
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