Place the sugar and water in a medium saucepan over medium heat and cook until the sugar completely dissolves {about a minute or two}.

Add the raspberries to the saucepan and continue to cook until the mixture comes to a boil. Reduce heat to low and simmer for an additional 5 minutes or until all the seeds have separated from the berries and the sauce has thickened a wee bit. 

Strain the syrup into a jar using a sieve to remove the seeds. With a spatula, make sure to move the seeds around a bit in the sieve to remove as mulch raspberry pulp as possible.

Allow syrup to cool before storing in the fridge for up to 4 weeks.