RASPBERRY SYRUP: Wash the berries, mash and strain the juice through a jelly bag. Boil the sugar and the water to a soft ball stage, 234^F. Slowly add the fruit juice and boil again. Skim off any foam, then pour into hot sterilized jars, seal, then refrigerate until used.
Place ice in a pitcher or punch bowl. Add the berry syrup and water; stir well. Makes 20 servings.
Variations: Use strawberries, currants, or loganberries to make syrups and ades.