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 30 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.