In a small saucepan add water and sugar and cook on medium-high heat until sugar dissolves. Add raspberries and bring to a boil. Lower heat to simmer and remove any foam that forms over the raspberries. Simmer for 25 minutes.

Remove from heat and strain syrup over a clean bowl. Discard fruit (most of the bright red color will be transferred to the syrup). Clean the saucepan or use another and place the red syrup back in the pan. Simmer for an additional 15 minutes. Cool and strain into clean jars. Keep in refrigerator for up to 1 week.