2 ½ cups water
2 cups fresh or frozen raspberries, crushed (put through food mill or sieve to remove seeds, if desired)
2 cups of sugar
Unthaw raspberries and crush. If you have fresh raspberries just crush.
Mix 2 cups of water with 1 cup of sugar. Make sure the sugar has dissolved in the water. Then slowly pour in the remaining ½ cup of water.
Combine water and mash raspberries and chill for 15 minutes and serve.
1 c. sugar
6 tbsp. water
2 tsp. cream of tartar
1/2 c. plus 2 tbsp. whipping cream
1/4 c. (1/2 stick) unsalted butter
Cook sugar, water and cream of tartar in saucepan over medium heat. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. Stir until smooth. Add water and whisk until melted. Cool – cover and refrigerate. Reheat before serving over ice cream.