Raspberry Syrup

Combine 1 pint of fresh raspberries and ½ cup of water in a saucepan over medium heat.

Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer, stirring occasionally, until the raspberries have broken down completely.

Pour the cooked raspberries through a fine-mesh strainer into a clean bowl, pressing gently with a spoon to extract all the liquid; discard the seeds and pulp.

Return the strained raspberry liquid to the saucepan over medium heat.

Stir in 1 tablespoon of fresh lemon juice and ½ cup of orange juice, mixing well to combine.

Heat the syrup gently until it reaches a slight simmer, then remove from heat and allow to cool slightly before use.