Raspberry Syrup

Raspberry Syrup

Ingredients:
raspberries, raw
water, bottled, generic
sugars, granulated
water, bottled, generic
lemon juice, raw
sugars, granulated

Directions:
Combine in a medium heavy-bottomed saucepan: 1 pint (2 cups) raspberries, 1 cup water, 2 tablespoons sugar.
Cook over medium heat, stirring constantly, until the berries begin to break down and release their juices, about 4 minutes.
Add: 1 1/2 cups cold water, 1/2 teaspoon fresh lemon juice.
Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to the top.
Cook for 15 minutes.
Strain the mixture through a cheesecloth-lined strainer, pressing on the fruit to squeeze out all the juices.
Return the liquid to the pan and add: 1 1/2 cups sugar.
Stir until the sugar dissolves.
Bring to a boil and cook for 2 minutes.
Remove from the heat and let cool.
Store in a tightly sealed container in the refrigerator for up to 3 weeks.
Use other berries insteadcranberries, blackberries, or olallieberries, for example.