INGREDIENTS

1/2 cup Granulated Sugar  
1/2 cup  Water  
2 cups fresh Raspberries  

DIRECTIONS

1.) Combine sugar and water in a small heavy saucepan. Bring to a boil and stir constantly until sugar dissolves, about 3 minutes. Remove from heat and cool completely.

2.) Purée raspberries in blender or food processor until smooth. To remove seeds, strain through an extra fine sieve into a bowl. Stir in simple syrup until well blended. Pour raspberry mixture back in heavy saucepan and place over medium low heat and reduce till sauce thickens and is reduced to 1 cup, approximately 10 minutes.