Raspberry Syrup

1. Add enough water to cover the bottom of a heavy based pan/jam pan, and add the raspberries. Bring to a simmer and cook the raspberries to extract their juice, for about 3-5 minutes on a medium heat. Remove from the heat and mash the berries with a potato masher to extract all the juice.
2. Strain the mixture through a piece of muslin or cheesecloth into a measuring jug. Press lightly to extract all the juice. Discard the solids.
3. Add the caster sugar to the warm raspberry juice. I like a ratio of about 350 grams of caster sugar to about 500ml of juice. Stir until sugar is dissolved and add the lemon juice. This should thicken it producing a syrup.
4. Pour into warm sterile bottles.