Raspberry Syrup

1. Combine Raspberries and Sugar

In a medium heavy-bottomed saucepan, combine the raspberries with 1 cup of water and 2 tablespoons of sugar. Stir the mixture constantly over medium heat for about 4 minutes, or until the berries begin to break down and release their juices.

2. Add Water and Lemon Juice

Add 1½ cups of cold water and ½ teaspoon of fresh lemon juice to the saucepan. Bring the mixture to a boil, then reduce the heat to let it simmer gently for 15 minutes. Skim off any foam that forms on the surface.

3. Strain the Mixture

Set up a cheesecloth-lined strainer over a bowl, pour the cooked berry mixture through, and press the fruit gently to extract as much juice as possible.

4. Dissolve Sugar and Thicken Syrup

Return the strained liquid to the saucepan and add 1½ cups of sugar. Stir the mixture over medium heat until the sugar is completely dissolved. Once dissolved, allow the syrup to boil for an additional 2 minutes to thicken up slightly.