Today we’ll cover the second of three ways to make raspberry syrup for drinks. In an earlier post we described the quick stovetop method. This version takes longer but yields a fragrant, bright syrup with minimal effort: raspberries and sugar macerated in a sealed jar in the refrigerator for three to five days.
This no-cook method is perfect for hot weather when you don’t want to turn on the stove. The wait is worth it: the sugar gently draws out the raspberry juices and aromatics, producing a syrup ideal for cocktails like a raspberry lemon drop martini or a raspberry gin and tonic.
🥘 Ingredients
- Fresh raspberries — Choose ripe, fragrant berries. Pack a wide-mouth preserving or mason jar nearly full.
- Granulated sugar — Regular white sugar works best for a neutral, smooth syrup. Avoid brown sugar if you want a clean raspberry flavor.
See the recipe card below for exact quantities.
🔪 Instructions
Step 1: Place raspberries in a clean preserving jar and add granulated sugar until the jar is nearly full.
Step 2: Seal the jar tightly and refrigerate for 3–5 days.
Step 3: Shake the jar once or twice a day to help the sugar extract the juice from the berries.
Step 4 (optional): Gently press or squeeze the raspberries while shaking to encourage more extraction if you want a bolder flavor.
Step 5: After the infusion period, strain the mixture through a fine-mesh sieve into a bowl, pressing the solids to release all the syrup. Funnel the liquid into a clean bottle or jar for storage.
🌡️ Storage
Store the finished syrup in a clean, airtight glass bottle or jar in the refrigerator. Properly refrigerated, uncooked raspberry syrup will stay fresh for about 2–3 weeks.
🥘 Variations
If you prefer a faster option, use the stovetop method to prepare a raspberry syrup in about 10 minutes. That version concentrates flavor quickly and can be reduced to taste.
🍽 Equipment
- Preserving jar or wide-mouth mason jar (approx. 10 oz for this batch)
- Refrigerator
- Funnel
- Spoon
- Fine-mesh sieve
- Preserving bottle or clean glass bottle for storage
💭 Top tips
How to sterilize glass containers
To sterilize jars and lids, immerse them in simmering hot water for about 30 minutes. Remove carefully and place on clean paper towels to dry before filling. Clean containers help preserve flavor and reduce the risk of contamination.
🙋🏻 FAQ
When kept in a sealed glass container in the refrigerator, uncooked raspberry syrup typically lasts about 2–3 weeks.
Combine fresh fruit and granulated sugar in a clean jar and refrigerate. The sugar draws out the juices over several days; strain and store the liquid as your syrup.
Other Raspberry Recipes to Try
- Raspberry Lemon Drop Martini
- Raspberry Daiquiri
- Raspberry Cheesecake
- Raspberry Almond Thumbprint Cookies
- Raspberry Syrup (stovetop quick method)
- Raspberry Gin & Tonic
- Raspberry Margarita (coming soon)
- Frozen Raspberry Margarita (coming soon)
- Clover Club (coming soon)
How to make Raspberry Syrup without Cooking
Delight in a no-cook raspberry syrup made from fresh raspberries and sugar—perfect for drinks and desserts. Simple, fresh, and naturally flavored.
Equipment
- Preserving jar (10 oz)
- Spoon
- Fine-mesh sieve
- Preserving bottle
- Funnel
Ingredients
- 1.5 cups fresh raspberries
- 1.25 cups granulated sugar
Instructions
- Fill a preserving jar with 1.5 cups raspberries and top with 1.25 cups granulated sugar.
- Close the jar tightly and refrigerate for 3–5 days.
- Shake the jar once or twice daily.
- Optionally, gently squeeze raspberries to release more juice.
- Strain and transfer the syrup to a bottle for storage.
Notes
The final yield depends on the juiciness of the berries; expect roughly 1.5 cups of syrup but results may vary.
Nutrition
Serving: 1 cup | Calories: 704 kcal (approx.)
⛑️ Food Safety
- Use clean utensils and sterilized jars to reduce contamination risk.
- Refrigerate syrups promptly and keep them chilled when not in use.
- Discard if the syrup develops off smells, visible mold, or unexpected changes in appearance.
For official guidance on safe food handling, consult your local food safety authority.