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Raspberry Syrup

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    This syrup has multiple uses. Try it on ice cream or mixed with seltzer.
    Martha Stewart Living, June 2010
    • Yield Makes 2 1/4 cups (enough for 9 cocktails)
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    Ingredients

    • 6 cups raspberries
    • 3/4 cup sugar
    • 1/2 cup water

    Directions

    1. Combine raspberries, sugar, and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until raspberries break down slightly and release some of their juice, about 6 minutes. Remove from heat; let stand for 15 minutes. Strain mixture through a fine sieve, pressing down on solids to extract as much liquid as possible. Refrigerate for at least 1 hour.

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