3 punnets raspberries 2 cups water 125 grams sugarPlace half the raspberries in a saucepan with two cups water and sugar to taste. Bring to the boil and boil, covered, for a few minutes. Be careful that the raspberries do not boil over. Remove the lid from the pan and continue to boil gently for 10 to 15 minutes, stirring occasionally. Remove the pan from the heat and allow to cool. Lightly mash in the remaining raspberries and chill.