Raspberry Syrup

Directions

1. 1
   Combine in a medium heavy-bottomed saucepan: 1 pint (2 cups) raspberries, 1 cup water, 2 tablespoons sugar.
2. 2
   Cook over medium heat, stirring constantly, until the berries begin to break down and release their juices, about 4 minutes.
3. 3
   Add: 1 1/2 cups cold water, 1/2 teaspoon fresh lemon juice.
4. 4
   Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to the top.
5. 5
   Cook for 15 minutes.
6. 6
   Strain the mixture through a cheesecloth-lined strainer, pressing on the fruit to squeeze out all the juices.
7. 7
   Return the liquid to the pan and add: 1 1/2 cups sugar.
8. 8
   Stir until the sugar dissolves.
9. 9
   Bring to a boil and cook for 2 minutes.
10. 10
    Remove from the heat and let cool.
11. 11
    Store in a tightly sealed container in the refrigerator for up to 3 weeks.
12. 12
    Use other berries insteadcranberries, blackberries, or olallieberries, for example.