Raspberry Syrup

In a small saucepan with a tight-fitting lid, bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove from the heat, and cool completely. Transfer the syrup to a 2-cup glass measure and stir in the Chambord. If the syrup has evaporated slightly, add enough water to equal 1 cup plus 2 tablespoons of syrup. It keeps tightly covered at room temperature for up to