Raspberry Syrup

**Raspberry Syrup:**

 - 1 part raspberries

 - 1 part simple syrup 
 
 Blend and strain 

**Alternative**

- 4 parts raspberry
- 2 part sugar
- 1 part dry white wine or rose

Cover the raspberries with sugar and wine in a bowl and let macerate at room temp for three hours. Blend with immersion blender. Let sit for three more hours, then blend again and fine-strain. Refrigerate. Should keep at least one month. 

**Alternative 2**
If you have a sous vide machine, make a 500g batch of simple syrup and then put 250g of raspberries in a ziplock/vacuum seal bag and let cook for 2 hours at 135 Fahrenheit. A lot easier and you won’t get the bitterness / jam taste of overcooked berries and ground up seeds. Also makes the syrup a crystal clear red that colors the cocktail.