Raspberry Syrup

1. Put a thin film of water covering the bottom of a heavy-based pan or jam pan, and simmer the raspberries to extract their juice for about 3-5 minutes on a medium heat. Mash with a potato masher to extract all the juice.
2. Strain the pulp through a piece of muslin into a measuring jug. Press lightly to extract all the juice.
3. Add the caster sugar to the warm raspberry juice, about 350 grams of caster sugar to about 500 ml of juice. Stir until dissolved and add the lemon juice. This should thicken, producing a syrup.
4. Pour into warm sterile bottles. This recipe should fill either 1 large bottle or 2 small bottles.