Raspberry Syrup II recipe

2 cups fresh or frozen raspberries
1 1/2 cups granulated sugar
1 tablespoon lemon juice
1/2 cup light corn syrup

Puree raspberries in food processor or blender and strain to remove seeds. Measure and add enough water to equal 1 cup.

Combine puree/juice with all other ingredients and bring to a rolling boil. Boil for exactly one minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down. Skim foam. Store in refrigerator.