Raspberry Cordial

Although blackcurrant cordial is quite readily available I've never come across a raspberry version. So here it is, the sweet taste of summer in a bottle.

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   Puree the raspberries by placing them in a blender, blitzing until smooth then passing through a fine sieve to remove the seeds. Make the sugar syrup: place water and sugar in a saucepan and bring to the boil, stirring until all the sugar has dissolved. Add the raspberry puree to the pan and gently bring back to the boil. Turn off the heat, and skim off any scum that has risen to the surface. Pass once more through a fine sieve, allow to cool, then store in sterilised bottles.