Nothing beats the crisp tartness of fresh raspberries. This recipe takes that awesome berry flavour and translates it into a delicious, fragrant, and full-bodied syrup perfect for cocktails, ice cream, or pancakes!

INGREDIENTS

• ¾ cup water
• ½ cup sugar
• ¾ cup fresh raspberries (or 100 g)

DIRECTIONS

1. Rinse raspberries and remove any leaves or stems.
2. In a saucepan over medium-high heat, add raspberries and water.
3. Bring to a boil and once boiling, bring down to a simmer.
4. Cook for 15 minutes.
5. With a spoon, skim the foam off the liquid's surface while the raspberries cook.
6. After 15 minutes, the raspberries should have lost most of their colour and the water should be pink/red. After evaporation, you should have around 1 cup of liquid.
7. Remove from heat and let cool at room temperature.
8. Using a strainer, strain the raspberries and collect the liquid in a saucepan.
NOTE: Avoid pressing down on the raspberries as you strain as this will create a cloudy syrup.
9. Put the saucepan of raspberry-infused water over medium-high heat and add sugar.
10. Skim any extra foam that forms during the second boil.
11. Stir until all the sugar is fully dissolved.
12. Remove from heat and let cool at room temperature.
13. Store in an airtight container (glass works best).
14. Refrigerate.