Not unlike any other coffee syrup, this raspberry syrup is a fantastic and super simple way to flavor your coffee. It’s great in iced and hot coffee and in lemonade or iced tea so you can make it year-round!

Raspberry Syrup for…Coffee??

Raspberry might not sound like the most conventional syrup for coffee but it adds a bright and fruity flavor to your coffee that you never knew you needed in your life.

I tried raspberry-flavored coffee for the first time when Nespresso introduced a limited edition flavor developed by Pierre Hermé around Christmas 2022. And did I fall hard for raspberry coffee!

I went on to make raspberry syrup in the same way I made blackberry syrup a few years back: thick, rich, and utterly delicious.

Fresh raspberries are steeping in a pan of simple syrup to make Raspberry Syrup.

Ingredients You’ll Need

As with most homemade coffee syrup recipes, you’ll need just a couple of ingredients. For this one, you only need three plus water (be sure to scroll down to the recipe card to view the amounts needed!):

  • Raspberries
  • Granulated sugar
  • Vanilla extract – optional but highly recommended

Don’t Buy It! Make Raspberry Syrup at Home!

Don’t be fooled by recipes that say you can make a delicious raspberry syrup in under 10 minutes. To squeeze the most of out of your expensive raspberries, you’ll need about 50 minutes.

Raspberry syrup in a bowl.

Most of this process is hands-off so you’ll have time to get some work done, do some laundry, change a diaper, or you know…do whatever quick thing you’ve been putting off all day.

Here’s what I do to make this syrup recipe:

STEP 1: Boil the sugar and water in a small saucepan over medium-high heat for 5 minutes.

Steeped fresh raspberries are being mashed in a pan of simple syrup to make Raspberry Syrup.

STEP 2: Add the raspberries and vanilla extract. Let the berries steep in the hot syrup for 30 minutes. Smash them up after about 10 minutes; this will soften the berries and help to flavor the syrup.

Mashed raspberries in a fine mesh sieve ready to be strained.

STEP 3: Pour the syrup through a fine mesh sieve and press the berries to remove the seeds from the syrup.

Leftover raspberry seeds after straining raspberry syrup into a bowl.

STEP 4: Return the syrup to the pan and simmer for 15 minutes. This will boil off extra water and concentrate the liquid into a thick and boldly flavored syrup.

The Big Question: Can You Use Frozen Berries?

You certainly can! Berries are frozen at the peak of freshness so flavor-wise fresh and frozen berries taste very similar.

The only change you’ll need to make to this recipe if you use frozen raspberries is to add a few minutes to the second simmer time. This will ensure that you boil off the additional water that frozen berries contain.

Ways to Use Raspberry Syrup

If you don’t want to use this syrup for coffee, you can still use it in lots of other ways!

Raspberry Syrup in a mason jar labeled with masking tape.

More Raspberry Recipes

Got lots of raspberries on hand? Here are some of our favorite ways to use them up:

Fresh raspberries are steeping in a pan of simple syrup to make Raspberry Syrup.

Raspberry Syrup

Yield: about 1 cup
Prep Time: 2 minutes
Cook Time: 20 minutes
Steeping Time: 30 minutes
Total Time: 52 minutes

Raspberry syrup will change your coffee game and add a fruity finish on top of desserts or in cocktails. A silky homemade syrup, fresh raspberries are best for this recipe but frozen can also be used in a pinch (see note below).


  • 1 cup granulated sugar
  • 1 cup water
  • 6 oz (170 g) fresh raspberries, rinsed
  • 1 tsp pure vanilla extract, optional


  1. In a small saucepan, bring the sugar and water to a boil over medium-high heat, stirring to dissolve the sugar as the water heats. Boil for 5 minutes and remove the pan from the heat.
  2. Add the vanilla and raspberries to the syrup. Allow the berries to steep for 30 minutes, smashing them up a little against the side of the pan after they have started to soften. With a fine-mesh sieve set over a medium bowl, strain out the raspberries, pressing all of the liquid out of them until just the pulpy seeds remain (discard the seeds).
  3. Pour the syrup back into the saucepan and bring it to a low boil over medium-high heat for 15 minutes. This will thicken the syrup and intensify the flavor.
  4. Remove from the heat and let the syrup cool for a few minutes. Transfer the syrup to a 16 oz (or larger) glass bottle or jar. The syrup will thicken a little more as it cools.

Storage: Store the syrup in an airtight jar or container. It will last months in the fridge. I don't recommend storing homemade coffee syrup at room temperature because there are no artifical preservatives in these recipes, like store-bought syrups contain.


  1. If you use frozen berries for this recipe, add 5 minutes to the second simmer time to boil off extra water that frozen berries always contain.
  2. This recipe doubles easily! Add about 3 extra minutes to the simple syrup simmer time and 5 minutes to the second simmer time after you strain the raspberries.

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