Blue Raspberry Syrup Recipe
Homemade blue raspberry syrup is sweet, tangy, and vibrant. You can use it in slushies, lemonades, iced drinks, and desserts for that nostalgic candy-like taste with a fresh twist.
Ingredients
- 2 cups white granulated sugar or cane sugar
- 1 cup water filtered
- 1 cup raspberries fresh or frozen
- 2–3 tablespoons lemon juice fresh
- ½ teaspoon blue raspberry extract adjust to taste
- A few drops blue food coloring or natural spirulina blue
Instructions
Make Simple Syrup Base:
- In a saucepan, combine sugar and water.
- Bring to a gentle simmer, stirring until the sugar dissolves.
Add Raspberries:
- Add raspberries and simmer 8–10 minutes until softened.
- Mash with the back of a spoon to release more flavor.
Strain:
- Remove from heat.
- Strain through a sieve, pressing berries to extract juices.
- Discard solids.
Flavor & Color:
- Stir in lemon juice and blue raspberry extract.
- Add food coloring drops until you achieve a bright electric-blue color.
Cool & Store:
- Let cool fully before bottling.
- Transfer to a glass jar/bottle and refrigerate for up to 3–4 weeks.
Notes
- Use monk fruit or erythritol for sugar-free, but texture won’t be the same.
- Fruit Swap: Try blueberries + apple juice concentrate if raspberries are unavailable.