• Bring water to a boil in a large pot. Then add the sugar to the boiling water and stir until dissolved and becomes sugar water.
• Add the raspberries and stir in. Bring back to a boil and then turn the heat to low or simmer and cook for 20 minutes, stirring occasionally.
• Turn the heat off and stir in the lemon juice.

Making the Syrup

• Place a fine mesh strainer over a large bowl and slowly pour into the strainer. I do this in my sink as the mixture can splash and it's extremely sticky
• Shake the strainer until most of the juice has dripped into the bowl, then using a potato masher, muddler, or wooden spoon, work the berries into the strainer until almost all of the juice has gone into the bowl.
• At this point, you can discard the remains of the berries or use them for another recipe.
• Let the mixture cool completely, then careful pour the syrup into an airtight container (I used a flip top bottle)
• Can be stored in the refrigerator for up to two weeks.