Raspberry Syrup Recipe for Coffee, Cocktails, & More!

Steps

1. Add the raspberries, water, and sweetener of choice to a small saucepan.
2. Heat over medium-low and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the raspberries have softened and begun to break down.
3. Remove from heat and stir in the vanilla extract.
4. For a thinner syrup, place a fine mesh strainer over a bowl and pour the mixture through, gently pressing with the back of a spoon to extract more liquid. I prefer this for drinks and coffee.
5. For a thicker syrup, transfer the mixture to a blender or food processor and blend until smooth. (Be cautious blending hot liquids—let it cool slightly if needed.) I prefer the thicker syrup for drizzling on pancakes, waffles, yogurt, and ice cream.
6. Pour the syrup into a clean bottle with a pour spout or pump top. Let it cool to room temperature, then refrigerate. It will keep for up to 2 weeks. If using a higher amount of sugar and storing it in a sterile container, it may last longer.