Black Raspberry Syrup

In a small saucepan with a tight-fitting lid, stir together the sugar and water until all the sugar is moistened. Bring the mixture to a rolling boil, stirring constantly. Cover it at once and remove it from the heat. Cool completely. Transfer it to a glass measure and stir in the Chambord liqueur. If the syrup has evaporated slightly, add water to equal ¾ cup of syrup.