Step 1

Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.

Step 2

Add the raspberries and cook until the berries break down, about 5 to 6 minutes, turning the heat to low when it starts to boil. Break down the berries with a spatula as needed. Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds are strained out.

Step 3

Allow to cool: the syrup will thicken more as it cools. Store refrigerated for up to 3 weeks.