Raspberry Syrup Recipe

Raspberry Syrup Recipe

This raspberry syrup recipe is indispensable for the clover club, one of the great classic gin cocktails. It is dead simple and easy to make. It is also incredibly useful whenever you want to a hit of berry flavour in your cocktail.

This recipe is one I adapted from one of the old Jerry Thomas books, but honestly it’s pretty intuitive. You could almost figure this out on your own.

Uses for Raspberry Syrup

  • Use it in just about any sour cocktail to make it a raspberry sour.
  • Frozen raspberry daiquiri.
  • Make a raspberry mojito
  • Pour it over ice cream, or use it in ice cream based drinks.
  • Use it non-alcoholic cocktails.
  • Throw it in an ice cream maker to make raspberry sorbet.
  • Freeze it into paletas
  • Use it in your sodastream or add soda water to raspberry soda.

One Simple Trick…

This is a simple raspberry syrup recipe, but if you’re not in a hurry there is a technique that I prefer to use for soft berries like raspberries. That is a kind of cold maceration.

If you macerate raspberries in sugar overnight the sugar will extract all the flavour from the berries. The sugar will also be mostly dissolved making your job much easier.

The easiest way to do this is to throw all your ingredients in a ziplock bag and squeeze all the air out of it. If you throw the bag in the fridge overnight it will be ready to go in the morning.

We would do this behind the bar to prep all our syrups. We’d stack the bags in bus pan in the fridge and strain them into syrup bottles when we needed them.

This technique works really well for soft fruit, but it also makes a downright amazing cucumber syrup.

I know a lot of people are making syrups like this in the sous-vide, but I’m not convinced there’s an advantage. Especially, considering you can extract all the flavour without heat.

Raspberry Syrup

  • 2 cups demerara syrup
  • 1 cup raspberries
  • 1 cup water
  1. Stir sugar and water over low heat until sugar has dissolved.
  2. Add raspberries stirring until the berries form a pulp.
  3. Strain into a jar and refrigerate.
  4. Over time, the pectin will rise to the surface and can be skimmed off.

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