Raspberry and Balsam Fir Punch

Instructions

1. 1

   In a small pot, bring all of the ingredients to a boil. Simmer for 10 minutes. Strain through a sieve, pressing on the raspberries with the back of ladle to extract as much juice as possible. Let cool. Cover and refrigerate until completely chilled, about 1 hour. The raspberry syrup will keep for 3 weeks in an airtight container in the refrigerator.