Stir to combine, crushing the raspberries into a coarse mixture.
Allow the raspberries to sit for 20 minutes or overnight in the refrigerator.
Add the water and stir.
Pour through a fine mesh strainer, pressing on the raspberries to extract as much juice as possible.
Transfer to a clean, lidded container and refrigerate if not using immediately.
Raspberries - you can use fresh or frozen raspberries in this recipe. If you are using frozen raspberries, thaw them in the microwave, on the counter or overnight in the refrigerator. You can also thaw the raspberries in the package by placing the bag into a bowl and running cool water over it. Storage - The syrup needs to be stored in the refrigerator in a jar or covered container. The syrup will last for 1 - 2 weeks. To extend its shelf life you can either add 1 teaspoon of vodka (which helps inhibit mold) or you can freeze the syrup.Freezing instructions: The syrup can be frozen. To thaw, follow the instructions for frozen berries. TIP: if you know you'll only need a tablespoon or two, pour the syrup into an ice cube tray and freeze. When the syrup is frozen, pop the cubes out and store in a plastic bag in the freezer.