Raspberry Vanilla Syrup

How to Make Raspberry Vanilla Syrup

1. 1

   Step 1: Combine raspberries, sugar, and water

   In a medium saucepan, combine the raspberries, granulated sugar, and water. Let sit for 5 minutes to loosen juices, then stir gently to begin dissolving the sugar.

   For this step

   • 1 1/2 cupsFresh or frozen raspberries
   • 1 1/2 cupsGranulated sugar
   • 1 cupWater
   
2. 2

   Step 2: Simmer and macerate

   Bring the mixture to a gentle simmer over medium heat, then reduce heat to maintain a low simmer. Cook for 8–10 minutes, stirring occasionally and gently mashing berries to release more juice until the mixture is fragrant and slightly thickened.
   
3. 3

   Step 3: Add vanilla, lemon, and salt to steep

   Remove the pan from heat and add the scraped vanilla bean (seeds and pod), fresh lemon juice, and a small pinch of salt. Stir, then let the mixture steep off the heat for 10 minutes to infuse the vanilla and brighten the flavors.

   For this step

   • 1 beanVanilla bean, split and seeds scraped
   • 1 tablespoonFresh lemon juice
   • a pinchSalt
   
4. 4

   Step 4: Strain and finish syrup

   Strain the mixture through a fine-mesh sieve or cheesecloth into a clean saucepan or bowl, pressing the solids to extract as much liquid as possible. Return the strained liquid to low heat and simmer 1–2 minutes to reach desired consistency, then stir in the optional tablespoon of vodka if using to help preserve the syrup.

   For this step

   • 1 tablespoonVodka (optional, for preserving)
   
5. 5

   Step 5: Cool and store

   Let the syrup cool to room temperature, remove and discard the vanilla pod, then transfer to a sterilized jar or bottle. Refrigerate for up to 2 weeks or freeze portions for longer storage; shake before using.
   

1. In a medium saucepan, combine the raspberries, granulated sugar, and water. Let sit for 5 minutes to loosen juices, then stir gently to begin dissolving the sugar.
2. Bring the mixture to a gentle simmer over medium heat, then reduce heat to maintain a low simmer. Cook for 8–10 minutes, stirring occasionally and gently mashing berries to release more juice until the mixture is fragrant and slightly thickened.
3. Remove the pan from heat and add the scraped vanilla bean (seeds and pod), fresh lemon juice, and a small pinch of salt. Stir, then let the mixture steep off the heat for 10 minutes to infuse the vanilla and brighten the flavors.
4. Strain the mixture through a fine-mesh sieve or cheesecloth into a clean saucepan or bowl, pressing the solids to extract as much liquid as possible. Return the strained liquid to low heat and simmer 1–2 minutes to reach desired consistency, then stir in the optional tablespoon of vodka if using to help preserve the syrup.
5. Let the syrup cool to room temperature, remove and discard the vanilla pod, then transfer to a sterilized jar or bottle. Refrigerate for up to 2 weeks or freeze portions for longer storage; shake before using.