Raspberry Syrup

This fresh, jewel-toned syrup flavors classics like the Clover Club cocktail.

2 cups of demerara sugar
1 cup of water
1 cup raspberries (fresh or frozen)

Stir sugar and water over low heat until sugar has dissolved. Add raspberries stirring until the berries form a pulp. Strain into a jar and refrigerate. Over time, the pectin will rise to the surface and can be skimmed off.

Adapted by David Wondrich from an 1863 recipe by Jerry Thomas