Hey there, fellow foodies! Today, I’m super excited to share with you a recipe that’s been a game-changer in my kitchen: homemade black raspberry syrup! Not only is it delicious, but it’s also versatile and perfect for everything from topping pancakes to mixing into cocktails. Plus, I’ll show you how to turn the leftovers into a tangy bonus vinegar that’s amazing in dressings and drinks. Let’s dive in!
Why You’ll Love This Recipe
- Easy to make with just a few ingredients
- Perfect for topping pancakes, waffles, or even ice cream
- Great for mixing into cocktails or mocktails
- Transforms into a tangy vinegar for dressings
- Stores beautifully in the fridge for weeks
Ingredients
Here’s what you’ll need to make this magical syrup:
- 1 pint plus a little more black raspberries
- 1/2 cup water
- 1 cup sugar
- Lemon juice
- White vinegar
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s get started! This recipe is a breeze, but I want to walk you through it step by step to ensure you get the best results.
First, combine the berries and the water, and blend them to smithereens with your handy immersion blender. Be careful – black raspberries stain like nobody’s business! Once you’ve got your berry paste, transfer it to a saucepan and stir in 1 cup granulated sugar. Bring it to a boil, then let it cook, stirring occasionally, for about 5-6 minutes.
Next, separate the syrup from the seeds using a very fine mesh sieve or a strainer lined with cheesecloth. Don’t worry about clarity or cloudiness – just squeeze that cheesecloth to get every last drop of syrup. Taste it and adjust the sweetness or tartness to your liking.
Store the syrup in a glass jar in the refrigerator. You should end up with about 1 1/2 cups of syrup. And here’s the bonus: take those seeds and pulp, and turn them into a quart mason jar. Add 2-3 cups of white vinegar, and you’ve got a tangy vinegar that’s perfect for dressings or drinks!
Pro Tips for Making the Recipe
Here are a few tips to help you make the most of this recipe:
- Use fresh or frozen black raspberries – both work beautifully
- Strain the syrup thoroughly to remove seeds for a smoother texture
- Adjust the sugar to your taste – you can always add more, but it’s harder to remove
- Experiment with the vinegar – it’s a great base for vinaigrettes
How to Serve
Now, the fun part – using your homemade syrup! Here are a few ideas:
- Drizzle it over pancakes, waffles, or French toast
- Use it as a topping for ice cream or yogurt
- Mix it into cocktails or mocktails for a sweet-tart flavor
- Add it to sparkling water for a refreshing drink
- Use the vinegar as a base for homemade salad dressings
Make Ahead and Storage
One of the best things about this syrup is how well it stores. Keep it in an airtight glass jar in the fridge for up to 6 months. The vinegar will also keep for months in the fridge, and it’s a great addition to your pantry for quick family dinners or easy pasta recipes. Speaking of which, if you’re looking for more ideas for quick family dinners or 30-minute meals, check out my other recipes like How to Make Wild Black Raspberry Jam or How to Make Canning Black Raspberry Pie Filling.
There you have it – a simple, delicious, and versatile recipe for black raspberry syrup, plus a tangy bonus vinegar. Whether you’re making it for a weeknight dinner idea or a special treat, this syrup is sure to become a favorite in your kitchen. Happy cooking, and don’t forget to share your creations with me!
Black Raspberry Syrup – and Vinegar, too
Ingredients
Method
- Combine black raspberries and water, blend until smooth.
- Strain the mixture through a fine sieve or cheesecloth.
- Add sugar, bring to a boil, and cook for 5-6 minutes.
- Store syrup in a glass jar in the refrigerator.
- Optional: Add pulp to vinegar for a bonus variation.
