2 cups of demerara sugar
1 cup of water
1 cup raspberries (fresh or frozen)
Stir the sugar and water over low heat until the sugar has dissolved. Remove from the heat, then add the raspberries, stirring and mashing the berries. Allow the mixture to fully cool, then using a sieve, strain into a bowl, using a spoon to push all of the liquid through the pulp. Transfer the raspberry syrup to a jar and keep refrigerated for up to 2 weeks.
