Red Raspberry Syrup
2 cups fresh red raspberries
1 1/2 cups cane sugar, plus 2 tablespoons
1/2 teaspoon freshly squeezed lemon juice
Combine berries, 2 tablespoons sugar and 1 cup water in a medium saucepan with a heavy bottom. Cook over medium heat, stirring constantly, until berries begin to break down and release their juices, about 4 minutes.
Add 1 1/2 cups cold water and lemon juice. Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to top. Cook for 15 minutes.
Strain into bowl through cheesecloth-lined strainer, pressing on fruit to squeeze out juices. Return the liquid to the pan and add 1 1/2 cups sugar and 1/2 teaspoon butter (to prevent foaming). Stir until sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat, pour into sterilized glass bottles or canning jars, wipe rims and hand-tighten caps.
Refrigerate in tightly sealed container for up to 3 weeks, or process in water bath for 10 minutes.
About 2 1/2 cups