Raspberry Sugar Syrup
MAKES: 1 CUP
TOTAL TIME: 20 MINUTES
½ cup fresh raspberries
½ cup white sugar
½ cup water
Combine fresh raspberries, white sugar, and water in a small saucepan over medium-high heat. Bring to the boil, stirring occasionally.
When the sugar has dissolved remove from heat and use a fork to break down the raspberries. Set the mix aside for 15 minutes to allow the raspberry flavour to infuse the syrup.
Strain through a fine sieve to remove the raspberry solids and set the liquid aside to cool.
Store in a sterile, airtight container in the fridge for up to 2 weeks.