- 330 gm caster sugar (1½ cups)
- 125 ml dessert wine
- 20 gm raspberries
- 2 tsp rosewater, or to taste
- 1Combine ingredients (except rosewater) and 50ml water in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook until a light syrup forms (4-5 minutes), then strain and cool. Stir in rosewater and refrigerate until required.
Note This recipe makes about 600ml.
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