Ingredients
1/2 cup sugar
1/4 cup freshly squeezed lime juice, (about 2 limes)
2 pints raspberries (about 5 1/3 cups)
1 peeled piece fresh ginger (3/4-inch)
Preparation
Stir together sugar and lime juice in a small saucepan over medium heat until sugar has dissolved. Let cool slightly. Process raspberries and ginger in a food processor until coarsely chopped. With processor running, add lime syrup in a slow, steady stream, and process until smooth. Pour through a fine sieve into a medium bowl, pressing out any remaining juices; discard seeds. Cover and refrigerate until ready to serve, up to 2 days.
