Homemade raspberry syrup
Chris Bostick's recipe, good for 33 oz (to be made in a 33 oz container): Slightly muddle 12 oz of raspberries, and cover 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.