I’m a sucker for fresh Raspberries, and for pretty much anything lemon. So I don’t know why it took me so long to pair the two in this amazing sugar free syrup. It’s got just the right amounts of tart and sweet notes to make your breakfast sing!
This is just a quick adaption from my sugar free berry syrup recipe that I posted way back when, but you guys seem to like that one. And I totally understand why.
It’s versatile- you can literally use any berry or fruit that you have on hand. A good fruity syrup can be served with so many different dishes.
- ice cream
- bunny cake
- on yogurt
- and in sparkling water or lemon aid
I think my tummy just growled.
Y’all stay tuned because we’re about to go on a little magic carpet ride of lemon raspberry. I am fully aware that this is pumpkin spice season but I’m going to rebel and give an alternative for those of us who are not quite ready to let go of summer yet. 🙂
What You’ll Need
All you need for this Raspberry Lemon syrup is a bag of frozen raspberries, the juice of 1-2 lemons, the sweetener and thickener of your choice (I prefer gluccomanan)…
And something highly controversial:
To boost the lemon flavor, I used a pure high quality essential oil.
An Amazing Deal!
I got this set of HIGH quality pure essential oils as a FREE BONUS with the Ultimate Healthy Living Bundle! Y’all, I’m SO in love with this bundle!
The sale is over for this year, but if you’d like to join my subscriber list and get an email when the Healthy Living Bundle goes live again, just sign up here.
Did I mention FREE? I really, really love free goodies!
This pure lemon essential oil is cold pressed- just like if you squeezed the rind of a fresh lemon- you can see the essential oils spritz out. Lemon essential oil really makes the flavor pop, and it’s an ingredient I keep on hand in my kitchen and use in one to three drop amounts for an entire recipe. Which brings us to this, my obligatory aside about essential oils…
Is It Safe to Use Essential Oils in a Recipe?
You may have heard warnings about only one brand of essential oils being “pure enough to ingest.” Yeah, me too. And I’ve heard it from people selling the multi-tier marketing oils. My personal stance is that the quality of an oil is *and* the plant itself both need to be considered when considering an oil for internal use.
I wrote more about essential oil safety as flavorings in this post.
Now let’s get to the recipe, shall we?
Printable Raspberry Lemon Syrup Recipe & Pin
- 2 cups fresh or frozen raspberries
- 2 lemons, juiced + water to bring to 2 cup line
- ¼ cup Truvia, or sweetener of your choice to taste. I like 3 tablespoons of THM Sweet Blend- you can find it here.
- pinch of salt
- ½ teaspoon gluccomannan
- 4 drops pure lemon essential oil, optional
- Add berries, lemon juice, sweetener, and pinch of salt to a medium saucepan.
- Taste and adjust sweetness.
- Warm over medium low heat until gently simmering.
- Gently sprinkle the glucomannan or thickener of your choice over the surface of the syrup while gently stirring- it will spread out and begin to thicken.
- Remove from heat once slightly thickened, and allow to cool to room temperature.
- Add drops of lemon essential oil and stir well.
- If stored in a sealed glass jar in the fridge, it should keep for 2 weeks.
Follow me on Pinterest and never miss a recipe!
Follow Gwen’s Nest
Follow Gwen’s Nest’s board Gwen’s Nest Healthy Recipes on Pinterest.
Krista Probst says
Hi Gwen! I’ve been following you for a few years now and I just love everything you do! Thank you so much for all your hard work. Quick question- is it really 3 Tablespoons of sweet blend in the raspberry syrup? Thanks a bunch!
Gwen Brown says
Thank you, Krista! It really is three Tablespoons to get it to the sweetness I like. 🙂 You can try 2 and taste test it. It does make a lot of syrup though! 🙂