Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the raspberries break down. Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the raspberries into the strainer to extract as much raspberry syrup as possible.
Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
Video
Notes
If you’re using frozen raspberries, make sure they are thawed in the fridge overnight before adding to the pot.
Let the mixture cool slightly before straining and be careful if it splashes - it will be hot!
The mixture may need to be strained twice if you would like the syrup to be very clear.
Save the pulp and seeds to make an easy fruit compote or jam.
Make sure the jar or bottle is sterilised before adding simple syrup. You can run it though a dishwasher if you're using it soon, or sterilise the bottle for gift-giving.
Serving Suggestions:
Try it on pancakes (or serve with a charcuterie-style Pancake Board).