Measure 3 cups of frozen raspberries and allow them to thaw (on paper towel to soak up any water). Thaw in the microwave if time is a problem.

Place thawed raspberries into a blender and blend.

Place blended raspberries, sugar, water, and corn syrup into a sauce pan and bring to a boil, stirring continually.

Boil for 10-12 minutes to thicken.

Remove from the heat and strain syrup through a strainer with small holes to remove the seeds (like picture above in post).

Serve over pancakes, French toast, waffles or vanilla ice ceam when cooled.

Makes about 1 1/2 cups.