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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.