- 1/2 cup water
- 3/4 cup superfine sugar
- 6 ounces raspberries (1/2 pint)
- In a saucepan, combine the raspberries with the water and superfine sugar. Cook over low heat for 15 minutes, smashing the raspberries. Remove from the heat and let stand for 30 minutes. Strain the syrup into a jar, cover and refrigerate for up to 4 days.