Sugar Free Raspberry Syrup

Red syrup being poured onto shaved ice in a white bowl, with another bowl of shaved ice in the background.

This sugar free raspberry syrup adds fresh berry flavor to drinks without relying on store-bought syrups or added sweeteners. It blends easily into iced tea, sparkling water, cocktails, and mocktails for a bright homemade touch.

Course Dessert, Desserts, Syrup

Cuisine American, International

Keyword acesulfame potassium, added sugar, beverage, cocktail, freshness, gum, ice, latte, lemonade, potassium sorbate, preserve freshness, raspberry, raspberry syrup, soda, sodium benzoate, sucralose, sugar free raspberry syrup, sugar free syrup, sweeten, syrup, tea

Prep Time 2

Cook Time 10

Chill Time 1

Servings Servings

Calories 35kcal

Author Zuzana Paar

Equipment

1 Small Saucepan
1 Fork or Potato Masher
1 Hand Blender
1 Fine Mesh Sieve
1 Glass Jar or Bottle

Ingredients

1 Cup Fresh Raspberries
1.5 Cups Water
2 Tablespoons Lemon Juice
½ teaspoon Stevia Powder

US Customary - Metric

Instructions

Measure the ingredients and have your saucepan, masher, and blender ready; thaw frozen raspberries if using.
Simmer raspberries, water, lemon juice, and stevia for 10 minutes while crushing the berries, then blend until smooth.
Strain through a fine sieve, cool completely, then refrigerate in a sealed jar for up to 5–6 days.

Notes

Use a fine mesh sieve rather than a regular strainer for the clearest syrup, as a regular strainer lets too many small seeds through.
A small funnel makes pouring the cooled syrup into a glass jar much cleaner and avoids any spills.
Label your jar with the date before refrigerating so you always know exactly how many days it has been stored.
If the syrup thickens too much after refrigerating, stir in a teaspoon of cold water before using to loosen it back to a pourable consistency.

Nutrition