Raspberry Syrup

• 2 lb. 3 oz. (1 kg) ripe raspberries
• About

Wash the raspberries and press them through a fine sieve. Place them into a pan, bring to a boil, and simmer for a few minutes. Strain the fruit pulp, weigh it, then add an equal quantity (by weight) of sugar. Return the raspberry pulp and sugar to the pan and heat gently until the sugar has dissolved.