Preparation

• Start by rinsing the raspberries gently under cold water to remove any dirt or debris. Drain them well and set aside.
• In a large pot, combine the rinsed raspberries and water. Stir to mix the ingredients.
• Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 15-20 minutes. You want the raspberries to break down and release their juices.
• Using a fine mesh strainer, carefully pour the raspberry mixture through the strainer into another pot or bowl. Press down on the raspberries with a spoon to extract as much juice as possible. Discard the seeds and pulp.
• Return the strained raspberry juice to the pot over medium heat. Add the sugar and stir until it is fully dissolved. Allow the mixture to come to a gentle boil again.
• Reduce the heat and simmer the syrup for another 10-15 minutes, or until it thickens slightly. Keep in mind that the syrup will thicken more as it cools.
• Remove the pot from heat and let the syrup cool to room temperature. Once cooled, transfer the syrup into clean glass jars and seal tightly. Store in the refrigerator.