Raspberry-Lime Syrup

One of the things I love about spring is the beginning of berry season! There’s nothing like fresh raspberries, strawberries, and blueberries, don’t you agree? I know I’m not alone because we used to have red raspberry bushes growing along the alley side of our home. I would go out one day and there would be a TON of white berries. I would wait a couple of days for them to ripen and when I would go out to harvest them, all the berries would be gone! Everyone walking down the alley would help themselves to some delicious red raspberries.

A downside to berries is that they are so incredibly perishable. If you don’t eat them right away, then they will mold, rot, and become compost pile “food”. One way to enjoy the yummy-ness of berries is to make some berry syrup. If you’ve never done so you should give it a try. It’s so easy and incredibly delicious. I’ve previously shown you how to make Blueberry Syrup. Well, today, I’m going to marry two of my hubby’s favorite fruits: limes and raspberries.

It’s amazing how these two flavors blend so beautifully. It’s like the lime really brings out the raspberry flavor. This stuff is so good poured over ice cream, stirred into yogurt, added to seltzer water….well the uses are only limited by your own imagination.


12 oz. red raspberries*
2 limes
1 cup sugar

Prepare your fruit. The pith (white part) of the lime is incredibly bitter. So, you will carefully remove the zest from your two limes and set aside (you can use a citrus zester or I just used a paring knife and carefully just removed the zest). Then, with the remaining lime “innerds” cut off the pith and cut the remaining lime section into chunks. Wash the raspberries.

Once your fruit is prepared, place it in a pot and cover with water. I used 2.5 cups of water. Place on the stove and boil for 20 minutes. Do not stir.

After 20 minutes, remove the pot from the stove. You will notice that the fruit & zest are no longer brightly colored.

Pour the contents of your pot through a fine mesh strainer to remove the fruit and zest. DO NOT smoosh the fruit “to get all the juice out”. If you do, you will have cloudy syrup. Anyway, look how anemic the raspberries look now.

Pour the liquid back into your pot. Look how red it is. All the flavor and color was boiled out of the fruit and put into the water. Add the sugar and cook to dissolve the sugar and create a syrup. I boiled mine for approximately 10 minutes. If you’d like a thicker, stickier syrup, just cook it longer. If you’d like a more watery syrup, just cook it a bit less.

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