In a large pot, combine the fresh raspberries, sugar, and a splash of water and heat over medium heat until the sugar has melted. Cook for about 5 minutes stirring periodically to prevent scorching.

As the sugar melts and heats up it will create a sort of raspberry puree as the raspberries start to break up. Add the rest of the water and bring the pot to a low simmer.

Once the pot starts to simmer, turn the heat down to low, and gently simmer for 15 minutes to extract all the flavor from the fresh raspberries. Try to keep the pot from boiling, and keep the temperature as low as possible to retain as much of the natural goodness of the raspberries!

Strain the entire pot through a fine mesh strainer. We used a fine mesh chinois strainer, though any other fine mesh strainer will work as well. Gently mash the berry pulp, to squeeze as much juice and flavor out of the raspberries as possible. Be careful! The raspberries and juice are hot!

Once the juice has been strained, fully cool the raspberry juice in the fridge. Once cooled, add the strained lemon juice and mix well.

Pour the raspberry cordial into clean glass bottles for storage in the fridge.