In a saucepan, heat water on medium and add both sugars, then stir continuously and make sure the mixture does not caramelize or burn.
Add raspberries to the mix, stirring and mashing them with a fork or wooden spoon. Stir until the raspberries are completely broken down and only the seeds remain. Simmer until the syrup is at the right consistency that you prefer, simmering longer for a thicker, pancake-like syrup or taking it off the heat when it is still runny and thin.
Carefully and slowly pour the syrup through a fine-mesh sieve or strainer, letting the syrup collect in a glass container like a mason jar.
Chill the syrup for five to ten minutes at room temperature.
Use within a few weeks and enjoy it in tea, drinks, and recipes!
Notes
If you’re using fresh raspberries, wash them and check for mold. Place them in a bowl and slightly mash them, just until they’re slightly broken down.