RASPBERRY SYRUP

YIELD: Approximately 

1 pint syrup 

1/2 cup jam

1. Combine in heavy 3-quart saucepan:

        1 cup sugar

        1 cup water

        2 cups clean raspberries

2. Bring to a boil on medium-high heat, then reduce heat and
    simmer 10 minutes, stirring occasionally.

3. Place wire sieve over medium-large bowl.

4. Pour mixture into sieve and let it drain into the bowl.

5. Gently press mixture to get as much syrup out of it as you can.

6. Let sit a few minutes until it is drained.

7. Pour clear syrup into storage container.

8. Scrape raspberry residue into small container (about ½ cup size)
    and use as jam.

Use syrup on pancakes, in smoothies, over ice cream, in Italian Sodas (see recipe under BEVERAGES,) etc.