In a pot, mix together the water and sugar. Cook them together over medium heat for 2-3 minutes, stirring frequently, until the sugar has dissolved.

Add the raspberries, and smash them with a potato masher or large fork.

Return the syrup to the heat and bring it back to an energetic simmer over medium heat, stirring frequently. If it starts to boil over, reduce the heat a bit.

Cook the syrup for another 7 minutes, stirring frequently, then remove it from the heat. For thicker syrup, continue cooking for another 2-3 minutes. Pour it through a fine mesh sieve into a bowl.

Transfer the syrup to a container with a lid, then place it in the refrigerator to cool completely. It’s now ready to use however you’d like!