For the Raspberry Syrup: In a small sauce pan, combine sugar and water and cook until sugar is completely dissolved. Add the raspberries and cook for 10-15 minutes until the syrup is reduced.

Cool completely and strain the seeds through a fine mesh strainer and/ or cheese cloth. Store in a clean container in the fridge for up to a month.

When ready to Serve: Combine 3tbsp syrup with ¾cup club soda and 2tbsp lemon juice. Serve over ice. Enjoy!!