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Raspberry Simple Syrup

Ingredients: – Cane sugar – Water – Raspberries, fresh or frozen

Combine water and sugar in a small saucepan over medium-high heat and stir until sugar is dissolved. Add raspberries.

Continue cooking until raspberries break down and begin to foam up. Remove from heat and set aside to allow the mixture to come to room temperature.

Strain the raspberry mixture through a fine-mesh sieve held over a bowl.

Use a spatula to gently stir the mixture in the strainer until all of the syrup moves through into the bowl below.

Store your syrup in an airtight glass container in the refrigerator for up to 2 weeks.

Use your raspberry syrup to sweeten ice tea, lemonade, or add it to a glass of club soda. Or use it in my Bloody Ghost Hallween cocktail (swipe up for the recipe).