- 400 g frozen raspberries, thawed
- 240 g caster sugar
Place the berries and caster sugar in a medium-sized saucepan over a low heat and stir until the sugar starts dissolving.
Once the sugar has dissolved, continue stirring but increase the heat until the mixture starts to boil.
Reduce the heat and continue stirring for a further 3–4 minutes, or until the mixture starts getting syrupy and begins to reduce. Do not overcook it. It should stay liquid and not turn into a sticky jam.
Remove from the heat and strain into a bowl. Decant the syrup (about 1 1⁄4 cups) into a small glass bottle. Discard the leftover seeds.
Cook's note: Serve with loads of ice, sparkling water and a few sprigs of mint. If you’re in the mood, you can add a splash of gin.