Add water and sugar to a small saucepan and cook on medium stirring with a silicone whisk until the sugar is dissolved.
Add the raspberries and stir continuously until the mixture starts to boil then lower the heat.
Let simmer for about 10-15 minutes. Remove any foam that forms on the top.
After that time, remove it from the burner and strain the mixture to remove large chunks of raspberry and seeds.
Place in a new, small sauce pan and let simmer for another 15 minutes.
Let cool and then place it in a clear jar and refrigerate. You can keep this for about a week.