Homemade Raspberry Syrup {no cooking}
Today, we’ll delve into the second of three methods for crafting raspberry syrup perfect for cocktails. Previously, we explored the quickest route using the stove.
Now, we’ll tackle the method requiring the most patience yet promising a deeply flavorful outcome. This approach involves preparing raspberry syrup using a preserving jar and allowing it to infuse in the fridge for three to five days.
This method shines brightest during summer when you least want to be stuck at the stove. Despite the wait for the raspberry syrup to mature, the relief of avoiding the summer heat in the kitchen is truly invaluable.
Your patience will be handsomely rewarded with a fragrant raspberry syrup, perfect for concoctions like a refreshing raspberry lemon drop martini or a tantalizing raspberry gin and tonic.
🥘 Ingredients
- Fresh Raspberries: Opt for the ripest raspberries to infuse your homemade syrup with a vibrant burst of fruity essence. You will fill your mason jar to the brim with these luscious gems.
- Granulated Sugar: For this recipe, use regular granulated sugar. Its uniform texture ensures swift and even dissolution, resulting in a velvety smooth syrup. Avoid brown sugar, as it could add unwanted flavor nuances.
See the recipe card for quantities.
🔪 Instructions
Step 1: Fill a preserving jar with raspberries and white sugar.
Step 2: Seal the jar and refrigerate for 3-5 days.
Step 3: Shake the jar daily to aid in the extraction process.
Step 4: Optionally, gently squeeze raspberries to release more juice.
Step 5: Strain the syrup and transfer it to a bottle for storage.
🌡️ Storage
To store uncooked raspberry syrup, transfer it directly into a clean, airtight glass bottle or jar. Seal tightly and refrigerate to maintain freshness.
🥘 Variations
If you’re the impatient type and don’t want to wait, try our recipe for delicious raspberry syrup that can be prepared in just 10 minutes on the stove. 🍽
🍽 Equipment
- Preserving Jar / Mason jar 10 oz
- Fridge
- Funnel
- Spoon
- Close-meshed Sieve
- Preserving Bottle
💭 Top tips
How to Sterilize Glass Containers
To ensure your glass containers are squeaky clean, start by immersing them, along with their lids and bottles, in a simmering hot water bath. Let them simmer for a thorough 30-minute cleanse. Then, lift each item out and place them on paper towels to dry.
Why should I sterilize glass containers for syrups and jam?
Sterilizing glass containers is crucial for food safety and preservation. It helps eliminate any harmful bacteria or microorganisms that may be present, ensuring that your homemade delights remain safe to consume for an extended period of time. Additionally, sterilized containers help maintain the quality and freshness of your food by preventing contamination and spoilage.
🙋🏻 FAQ
Raspberry syrup can last for about 2-3 weeks when stored in an airtight container in the refrigerator.
To make fruit syrup without cooking, mix fresh fruit with sugar in a container and refrigerate for a few days. The sugar will draw out the fruit juices, creating a flavorful syrup. Strain before using it and store it in the fridge.
Other Raspberry Recipes for You to Try
- Raspberry Lemon Drop Martini
- Raspberry Daiquiri
- Raspberry Cheesecake
- Raspberry Almond Thumbprint Cookies
- Raspberry Syrup {quick, stove top method}
- Raspberry Gin & Tonic
- Raspberry Margarita (coming soon)
- Frozen Raspberry Margarita (coming soon)
- Clover Club (coming soon)
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How to make Raspberry Syrup without Cooking
Equipment
- Preserving Jar 10 oz
- Spoon
- Preserving bottle
- Funnel
Instructions
- Fill a preserving jar with 1.5 cups Raspberries and the remaining space with 1.25 cups Granulated sugar.1.5 cups Raspberries, 1.25 cups Granulated sugar
- Close the jar tightly and refrigerate for 3-5 days.
- Shake the jar once or twice every day.
- Optionally, gently squeeze raspberries for more juice.
- Strain the syrup and transfer it to a bottle for storage.
Notes
Nutrition
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
This was SUPER simpleto make. I used it in lemonade and tea and it tasted amazing.
That is wonderful, Krystle! I am glad you liked it!
Thank you for sharing this recipe
Thank you, Leslie!
This worked exactly as written, thanks! Loved that it was no cook, and a staple for summer!
Thank you, Tisha! I am glad you liked it!
I like the idea of making raspberry syrup without any cooking. Easy it is really versatile syrup. Good with topping of ice cream. I tried it.
That is awesome! Thank you, Swathi! I love the combo with the ice cream!