450 g raspberries
1.2 litres boiling water
450 g caster sugar
Yield: 600 ml
Crush the raspberries and pour over the boiling water. Stir well and leave to stand for 24 hours, then strain through a fine sieve or cloth into a saucepan. Stir in the sugar and boil until syrupy, then store in screw top jars in the refrigerator.