In a small saucepan, bring sugar and water to a boil, stirring until sugar is dissolved. Add 6 ounces raspberries; stirring occasionally, until softened, about 2-3 minutes. Remove from heat; let cool completely. Strain through fine-mesh sieve, pressing on solids with back of spoon; discard solids. Transfer syrup to glass jar or airtight container. Store in refrigerator until ready to use. Remaining syrup will keep up to one week.
COCKTAIL:
Add the syrup to individual glass or pitcher. Squeeze a little fresh lime, fill with ice (preferably crushed), pour vodka, gently stir and finish off with sparkling water or lemon-lime soda.
Garnish with a few frozen raspberries and fresh thyme or mint.
Cheers!
*** To freeze raspberries; rinse and dry well. Place on plate or sheet pan in single layer. Transfer to freezer for a few hours or over night and voila!
