1cupfresh raspberrieswashed and checked for leaves and stems
Instructions
Combine your ingredients in a small saucepan, and bring the mixture to a light simmer over medium-low heat. Stir occasionally to help dissolve the honey.
Once the mixture has come to a simmer and the honey is dissolved, remove the pan from the heat.
Mash the raspberries using a potato masher or a fork, and let the mixture cool for 15 minutes.
Place a fine-mesh sieve over a bowl large enough to hold your syrup.
Strain the syrup through the sieve into your bowl.
Let the syrup cool, then transfer it to a sterile, airtight jar or bottle.
Store your syrup in the refrigerator. I prefer to use mine within one week.