Raspberry Syrup

Nothing beats fresh raspberries! Use this syrup on top of pancakes, waffles and ice cream. Or, use it to make your own sherbet from scratch with our Summer Harvest Sherbet recipe.


Yield: Makes about 4 cups

Raspberry Syrup


  • 8 cups fresh or frozen raspberries
  • 1 cup liquid honey
  • 1 cup water
  • ½ cup fresh lemon juice
  • ½ tsp cinnamon
  • 1 tsp vanilla


  1. Combine raspberries, honey, water, lemon juice and cinnamon in a large non-reactive pot. Bring to a boil over medium-high heat. Stir vigorously to mash raspberries. Cook until berries are broken down, about 5 minutes. Remove from heat and stir in vanilla.
  2. Strain syrup through a sieve into a large bowl. Press any remaining liquid through; discard solids. Cool syrup to room temperature and transfer to an airtight container. May be refrigerated for up to 4 days or frozen for up to 2 months.
Nutritional analysis per 1 tbsp serving: 25 calories, 0.1 g fat, 0.2 g protein, 6.3 g carbohydrate, 1.0 g fibre, 1 mg sodium