Directions:

1. Combine fresh raspberries, white sugar, and water in a small saucepan over medium-high heat. Bring to the boil, stirring occasionally.

2. 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.

3. Strain through a fine sieve to remove the raspberry solids and set the liquid aside to cool.

4. Store in a sterile, airtight container in the fridge for up to 2 weeks.