Homemade raspberry syrup
Chris Bostick, recipe sufficient for 33 oz: Recommended to be prepared in 33 oz volume container. Slightly muddle 12 oz of raspberries, top up with homemade sugar syrup (1:1) (you will need about 21 oz of syrup). Cover the container and leave for 12 hours at room temperature. Store in the refrigerator no longer than two weeks.