Raspberry Syrup with Mint and Basil


  • 1 pound fresh or frozen raspberries, rinsed
  • 2 cups water
  • 1/4 cup sugar
  • 1 teaspoon each of chopped fresh mint and basil  

Yield: 4 cups


Combine the raspberries, water, sugar, mint and basil in a saucepan and bring to a simmer, stirring to dissolve the sugar. Simmer until it is reduced by half, about 20 to 25 minutes. Strain into a container and let it cool before sealing. Refrigerated, the syrup should last several weeks. 

Nutritional Profile

(per 1/4-cup serving)
Calories: 107
Total fat: 1 g
Saturated fat: 0 g
Protein: 1 g
Carbohydrates: 26 g
Fiber: 7 g
Sugars: 17 g
Cholesterol: 0 mg
Sodium: 5 mg
Vitamin A: 1.5 IU
Vitamin C: 30 mg
Vitamin E: 1.5 IU
Zinc: 0.5 mg
Beta-carotene: 20.6 mcg
Lutein and zeaxanthin: 167 mcg
Omega-3 fatty acids: 0 g

This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.